Bearnaise sauce is delicious, but can be difficult to make over a stove because it breaks (much like hollandaise). Here is a fool-proof recipe that will surely impress your dinner guests! Keeps for 1 week in the refrigerator.

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Recipe Summary

prep:
10 mins
cook:
5 mins
total:
15 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine wine, vinegar, tarragon, onion, and black pepper in a skillet; bring to a boil and cook until almost all the liquid is evaporated, 2 to 3 minutes.

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  • Place butter in a microwave-safe bowl and heat in microwave until fully melted, 30 seconds to 1 minute.

  • Place tarragon mixture, egg yolks, lemon juice, salt, and cayenne pepper in a blender; pulse until combined, 5 to 10 seconds. Remove the small hole cover from lid; stream butter into egg mixture while blender is running until sauce is completely blended and smooth.

Editor's Note:

This recipe contains raw eggs. We recommend that pregnant women, young children, the elderly, and the infirm do not consume raw eggs. Learn more about egg safety from our article, How to Make Your Eggs Safe.

Nutrition Facts

127 calories; protein 1.2g 2% DV; carbohydrates 0.9g; fat 13.2g 20% DV; cholesterol 107.3mg 36% DV; sodium 230.6mg 9% DV. Full Nutrition

Reviews (16)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/18/2014
hands down better than any sauce you can throw on a steak...KEY to Bearnaise sauce is letting the egg yolks come to room temp before throwing them in the blender.. Temper the eggs with the wine mixture then hit it with the hot butter.. make sure that blender is on high while adding the hot mixtures so the eggs don't cook. i also use vermouth instead of white wine. Read More
(11)

Most helpful critical review

Rating: 3 stars
02/23/2014
I wanted a béarnaise sauce to serve with grilled sirloin for this evening's dinner but this didn't work out well with steak the flavor profile just wasn't right. It certainly thickened up beautifully and was easy enough to make but lacked that richness and depth of flavor that you expect from a béarnaise sauce. Also it was a little too lemon-y and I thought it could have used more tarragon. You can buy pasteurized eggs specifically for recipes like this calling for raw egg yolks and I typically buy them half a dozen at at time (they're more expensive). Not a total disappointment for us because I think this would be good on steamed asparagus instead of hollandaise and even on a poached egg. For our tastes the good is that I'll probably occasionally sub this for hollandaise on some food but the bad is it didn't work on grilled beef. Sorry Bridgetclarke for a mediocre review. Read More
(4)
16 Ratings
  • 5 star values: 11
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
06/18/2014
hands down better than any sauce you can throw on a steak...KEY to Bearnaise sauce is letting the egg yolks come to room temp before throwing them in the blender.. Temper the eggs with the wine mixture then hit it with the hot butter.. make sure that blender is on high while adding the hot mixtures so the eggs don't cook. i also use vermouth instead of white wine. Read More
(11)
Rating: 3 stars
02/22/2014
I wanted a béarnaise sauce to serve with grilled sirloin for this evening's dinner but this didn't work out well with steak the flavor profile just wasn't right. It certainly thickened up beautifully and was easy enough to make but lacked that richness and depth of flavor that you expect from a béarnaise sauce. Also it was a little too lemon-y and I thought it could have used more tarragon. You can buy pasteurized eggs specifically for recipes like this calling for raw egg yolks and I typically buy them half a dozen at at time (they're more expensive). Not a total disappointment for us because I think this would be good on steamed asparagus instead of hollandaise and even on a poached egg. For our tastes the good is that I'll probably occasionally sub this for hollandaise on some food but the bad is it didn't work on grilled beef. Sorry Bridgetclarke for a mediocre review. Read More
(4)
Rating: 5 stars
09/15/2015
The easiest Bernaise I've ever made! I've done the double boiler route in the past and the sauce breaks 4 out of 5 times. This method lead to a perfect sauce every time. Read More
(3)
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Rating: 5 stars
10/05/2019
This is a follow up to my 5 star review of before. For you cooks who didn't like the method, many yrs. ago I learned to make Hollandaise from a Betty Crocker cookbook (1952 version). It has never failed, but is time-consuming. You start by putting the egg yolks & lemon juice in a heavy sauce pan (no double boiler). Add half the cold butter and cook on very low heat, stirring constantly. Then, after that butter is melted, add the 2nd half of butter (must be right out of frig) and again stir constantly until melted. The idea is you are cooking the eggs slowly so they don't curdle. I have NEVER had this sauce breakdown using this method. Hope this helps some of you wonderful cooks:) Read More
(1)
Rating: 5 stars
12/26/2017
So easy...sooo good! Made it with individual beef wellingtons and it was a universal hit. Didn't change a thing. Read More
(1)
Rating: 5 stars
01/22/2018
This sauce turned out absolutely perfectly. I had to substitute onion power for the dried minced onion but otherwise was able to follow 100%. I used unsalted butter. Easy breezy. Great on steak! Read More
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Rating: 4 stars
01/24/2015
The flavor is pretty fantastic! I really did like the lemony flavor but those that do not use less lemon. I rated this 4 stars only because it was way to runny and I had to use a double boiler which I was trying to avoid. I did not have tarragon so substituted fresh thyme. Double boiler for about 5-10 minutes and then it thickened up perfectly! I would use this recipe again but using boiler. Read More
Rating: 5 stars
12/31/2018
This method in the blender is the bomb!! For years I've struggled to make this sauce on the stove...many a tearful failure. Using the blender completely removes the risk of the sauce 'breaking'. Fabulous! Read More
Rating: 4 stars
04/23/2019
Made to recipe and it was great on Sirloin seafood and veg Read More