Le Cordon Bleu

Sauce Béarnaise

Appears in
Cuisine Foundations
Cuisine Foundations

By Le Cordon Bleu

Published 2010

  • About
  1. Place the shallots, peppercorns, and first quantity of herbs in a pan.

  2. Add the white wine vinegar.

  3. Season lightly with salt.

  4. Place on the heat and bring to a boil.

  5. Allow to reduce by two-thirds.

  6. Off the heat, add the egg yolks.

  7. Whisk well, then add about one-third of the butter.

  8. Whisk until the butter has been incorporated and the sauce becomes thick and light in color.

  9. The texture of the sauce will be thick and hold its shape in a spoon.

  10. Add the second portion of chopped herbs.

  11. Strain through a fine sieve.

  12. Finish with finely chopped tarragon.

  13. The sauce can be kept warm in a bain marie but should not be reheated.