Name: Bearnaise Sauce (Sauce Béarnaise)
Yield: Makes 1½ Cups to Serve 8 to 12
Cuisine: France
Ingredients: 1 teaspoon chopped fresh chervil or crushed dried chervil; ⅛ teaspoon freshly ground pepper; 2 teaspoons chopped fresh tarragon or crushed dried tarragon; 2 shallots, finely chopped; 2 tablespoons tarragon vinegar or white (distilled) vinegar; 2 tablespoons dry white wine; 12 tablespoons (1½ sticks) butter, melted; 2 egg yolks; 2 tablespoons water; ¼ teaspoon salt

Preparation info

Makes 1½ Cups to Serve
8 to 12

Difficulty
Easy

Appears in

French Classics Made Easy

By Richard Grausman

Published 2011

About

A BÉARNAISE SAUCE is essentially a hollandaise sauce made with a reduction of tarragon, chervil, shallots, pepper, wine, and vinegar instead of lemon juice. Its delicious blend of flavors makes it one of France’s most popular sauces. Although usually served with grilled steak, it is also ideal with other grilled meats, fish, and poultry.

Classically, the shallots are first sautéed to soften, and only vinegar is used in the reduction. I do not sauté the shallots, creating a slightly