Béarnaise Sauce

Béarnaise Sauce

A sophisticated, spicy sauce that is perfect for meat dishes and adds a luxurious twist to any meal.
Béarnaise is an ultimate sauce for meat lovers and adds a gourmet element to your meal. It requires some finesse, but the end result is totally worth the effort. Making a good gastrique is crucial for the depth of the flavor.
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Gang: Main course
Cuisine: French
Keyword: Béarnaise, Béarnaise sauce
Totale Tijd: 30 minutes
Porties: 4
Calorieën: 280kcal





  • 1 el finely chopped tarragon
  • 1 el finely chopped chervil


  • Prepare the gastrique: reduce white wine vinegar, shallot, tarragon and peppercorns to a reduction. Strain the mixture.
  • In a saucepan over low heat, whisk the egg yolks and gastrique until frothy.
  • Slowly add the clarified butter, continue beating until it becomes a creamy sauce.
  • Season with salt and cayenne pepper.
  • Stir in finely chopped tarragon and chervil.


Calories: 280kcal


  • The gastrique should be well boiled down for a concentrated flavor.
  • Add more spices to taste if desired.