Quick Béarnaise Sauce

Preparation info

  • Serves


    • Difficulty


Appears in

Keeping it Simple

Keeping it Simple

By Gary Rhodes

Published 2005

  • About

Made in the same manner as the hollandaise sauce, this quick Béarnaise is more robust with a sharp tarragon taste and is perfect for accompanying grilled meats.


  • 175 g (6 oz) unsalted butter
  • 2 shallots, finely chopped


  • Melt the butter in a saucepan and simmer for 2 minutes. Remove from the heat and leave to cool until warm. Alternatively, place the butter in a bowl, cover and microwave until just melted. The butter will now have separated, leaving all the milky white solids in the base of the pan or bowl and the clear clarified butter on top.
  • Put the shallots, peppercorns and tarr