Béarnaise Sauce

Sauce béarnaise

Preparation info
  • Serves

    4 to 6

    • Difficulty


    • Ready in

      25 min

Appears in
Paul Bocuse: Simply Delicious

By Paul Bocuse

Published 2014

  • About


  • 3 medium shallots
  • 3 tablespoons white wine vinegar
  • 2 tablespoons


This sauce must be made over very low heat, just before serving. Making it in a double boiler will ensure good results. Use the top of the double boiler as an ordinary pot for the first stage of making the sauce.

Peel and finely chop the shallots. Place the vinegar, shallots, chopped tarragon and chervil (setting aside a