Béarnaise Sauce Recipe

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Nutrition per portion

Calories 790 kCal 40%
Fat 41g 59%
  -  Saturates 21g 105%

Béarnaise sauce is best served with a perfectly cooked steak and a good pile of chips. It’s a sauce that takes a bit of practice to get the hang of, but it’s well worth the effort you put in – and once you’ve mastered it you’ll be able to impress your friends and family with this delicious dip. Béarnaise sauce is ideal for a special occasion, as it does take a little bit of prep. The fragrant tarragon is the perfect flavour for plenty of main meals – from fish and chicken to the classic steak accompaniment. Much like a mayo you need to gently whisk egg yolks until they start to thicken before carefully adding the rest of your ingredients.



  • 6tbsp white wine vinegar
  • 2 echalion shallots
  • 1 bunch of tarragon (leaves and stalks separated, leaves finely chopped)
  • 4 free-range egg yolks
  • 1tsp lemon juice
  • 250g clarified butter


  • Pour the vinegar into a saucepan; add the shallots, chopped tarragon and a large pinch of salt. Heat gently over a medium heat until the volume of liquid has reduced by more than half. Strain and set aside until completely cool. In a glass bowl lightly beat the egg yolks with 1tsp water. Stir in the cooled vinegar and then add the lemon juice.

  • Put the glass bowl over a pan of simmering water (do not allow the base of the bowl to touch the water). Whisk constantly until the sauce has thickened enough to coat the back of a spoon.

  • Remove the bowl from the heat and slowly pour in the clarified butter in a steady, slow stream, whisking continuously until the mix is thick and smooth. Season to taste and stir in the tarragon leaves.

  • Serve with steak cooked to your liking, chips, and a green salad.

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