Béarnaise Sauce

Preparation info

  • Makes enough for


    Main-Course Servings of Steak
    • Difficulty


Appears in

Glorious French Food

Glorious French Food

By James Peterson

Published 2002

  • About

Serve béarnaise in a sauceboat at the table, so guests can help themselves. (See for more about making hollandaise and its derivatives.)


  • 2 shallots, minced
  • ¼ cup [60 ml] dry white wine
  • ¼</


Combine the shallots, wine, and vinegar in a small saucepan. Crush the peppercorns by putting them on a cutting board and pressing down on them with the corner of a heavy saucepan and leaning on it with all your weight. Put them in a Windsor pan—a saucepan with sloping sides—with the above ingredients and the tarragon sprigs. Put the pan over low heat and simmer the mixture until only about 2 t