This recipe is from my mom, and the best bearnaise I ever tasted. Although it is a fattening treat, it is worth every calorie! Best served over a good steak and really good on asparagus too! Or can be used instead of hollandaise on eggs Benedict. To keep warm, keep it in double boiler over hot water (removed from heat) until ready to serve.

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Recipe Summary

prep:
10 mins
cook:
10 mins
total:
20 mins
Servings:
16
Yield:
16 servings
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine white wine, vinegar, shallot, tarragon, and black pepper together in a saucepan; bring to a boil. Reduce heat and simmer until mixture is reduced to about 1/4 cup, 5 to 10 minutes.

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  • Whisk egg yolks, hot water, salt, and hot sauce together in a bowl until very well mixed, about 2 minutes.

  • Pour white wine mixture into the top of a double boiler over simmering water. Whisk egg yolk mixture into wine mixture until well mixed. Pour butter into mixture and whisk until sauce is smooth and thickened, about 5 minutes.

Cook's Notes:

White wine vinegar can be used in place of rice vinegar. Green onions can be used in place of shallots.

You can also blend the egg yolk mixture in the blender for 1 minute instead of whisking.

Nutrition Facts

126 calories; protein 1.2g 2% DV; carbohydrates 0.6g; fat 13.2g 20% DV; cholesterol 107.3mg 36% DV; sodium 232.1mg 9% DV. Full Nutrition
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Reviews (6)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/19/2017
Fillet mignon and asparagus...to die for! Epic! Read More

Most helpful critical review

Rating: 1 stars
05/12/2016
This sauce looked and smelled great for about 2 minutes until it completely separated and came unbounded? Was looking wonderful like i said for about two minutes turned from the stove to get a Ice Water maybe 15 seconds and the Sauce was just plain ingredients not together at all... Thinking I should of used a binding agent such as Corn Starch and possibly less Butter? Not real sure but will try again. Read More
(1)
6 Ratings
  • 5 star values: 5
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 1 stars
05/12/2016
This sauce looked and smelled great for about 2 minutes until it completely separated and came unbounded? Was looking wonderful like i said for about two minutes turned from the stove to get a Ice Water maybe 15 seconds and the Sauce was just plain ingredients not together at all... Thinking I should of used a binding agent such as Corn Starch and possibly less Butter? Not real sure but will try again. Read More
(1)
Rating: 5 stars
02/14/2016
I'm not sure I've ever had Bearnaise Sauce and if so I might have thought it to be Hollandaise. This recipe was the bomb! I thought the rice vinegar would be weird but it was very good. I used onion instead of shallot because that is what I had on hand. It's winter so I've been forced to buy store bought eggs but cannot wait to try this again the Spring when my chickens start laying eggs again. This was so good that I plan on using up the leftovers on my t-bone steak today. Read More
Rating: 5 stars
09/13/2015
Have never made bearnaise sauce from scratch before. Made this recipe and it is very good and quit easy to make. Won't buy the mix again. Thanks for sharing. Read More
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Rating: 5 stars
01/10/2016
Wow. No other words. Delicious. Read More
Rating: 5 stars
02/19/2017
Fillet mignon and asparagus...to die for! Epic! Read More
Rating: 5 stars
03/11/2016
This recipe is a huge hit at my house. It went great with grilled steaks and asparagus. Read More
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