Béarnaise Sauce

A sophisticated, spicy sauce that is perfect for meat dishes and adds a luxurious twist to any meal.
An ultimate sauce for meat lovers, Béarnaise adds a gourmet element to your meal. It requires some finesse, but the end result is absolutely worth the effort. Making a good gastrique is crucial to the depth of flavor.
Total Time: 30 minutes
Course: Main course
Cuisine: French
Keyword: Béarnaise, Béarnaise sauce
Servings: 4
Calories: 280kcal





  • 1 tbsp chopped tarragon
  • 1 tbsp chopped chervil


  • Prepare the gastrique: boil white wine vinegar, shallot, tarragon and peppercorns until reduced. Sift the mixture.
  • In a saucepan over low heat, whisk the egg yolks and gastrique until frothy.
  • Slowly add the clarified butter, keep whisking until it becomes a creamy sauce.
  • Season with salt and cayenne pepper.
  • Stir in the chopped tarragon and chervil.


Calories: 280kcal

  • The gastrique should be well-cooked for concentrated flavor.
  • Add more spices to taste if desired.
Scroll to Top