Bearnaise Sauce

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Recipe for a classic Bearnaise Sauce. 
  • PrepN/A |
  • TotalN/A |
  • Serves4


    • 1/3 cup white tarragon vinegar (plus 2 more tablespoons if you are using fresh tarragon)
    • 1/3 cup dry white wine
    • 4 crushed peppercorns
    • 1 heaping tablespoon very finely chopped shallots
    • 2 heaping tablespoons finely chopped leaves of chervil or parsley
    • 6 sprigs fresh or 4 bottled tarragon (with 2 tablespoons liquid from bottle)


Combine in a small heavy saucepan vinegar, wine, peppercorns, shallots, chevril or parsley, and tarragon with liquid or the extra tarragon vinegar. (Reserve the leaves from half of the stalks and put aside.) Cook over high heat until liquid evaporates. Make Hollandaise and gradually add in the herbs.. Very finely chop and add remaining chevril or parsley and remaining tarragon.

Additional Notes

Ingredients for 1 recipe Hollandaise Sauce
Recipes From - The Gourmet Food And Cooking Resource