Sauce Béarnaise

Preparation info

  • 1½ cups

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 1 teaspoon chopped shallot
  • 1 small tarragon sprig, chopped
  • 1 small chervil sprig, chopped
  • 2 peppercorns
  • Pinch of salt
  • ¼ cup tarragon vinegar
  • 5 egg yolks
  • ¾ cup butter, melted
  • Pinch of cayenne pepper
  • ½ teaspoon minced fresh tarragon
  • ½ teaspoon minced fresh chervil


    1. Simmer the shallot, tarragon sprig, chervil sprig, peppercorns and salt in the vinegar over low heat until the vinegar has been reduced by two thirds. Cool to lukewarm.

    2. Add the egg yolks and beat briskly with a wire whisk. Place over low heat and gradually add the butter. Whisk until the sauce thickens. Strain. Season with cayenne and stir in the minced tarragon and chervil.