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Béarnaise Sauce

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 16 Jan 2026

Meets Patient’s editorial guidelines

This classic Béarnaise sauce is a sophisticated vegetarian-friendly condiment that brings a touch of French bistro elegance to your home cooking. A close relative of Hollandaise, this version is defined by its fragrant tarragon infusion and the gentle bite of shallots reduced in vinegar. The result is a rich, velvety sauce with a vibrant acidity that cuts beautifully through savoury dishes. Using a blender ensures a stable emulsion, making it much easier to achieve that professional, glossy finish without the fear of the sauce splitting.

Traditionally served alongside a high-quality steak, this versatile sauce is equally delicious drizzled over grilled asparagus, roasted new potatoes or poached eggs. The combination of creamy butter and fresh herbs makes it a luxurious addition to any weekend lunch or dinner party menu. For the best flavour, ensure you use fresh tarragon and high-quality unsalted butter, allowing the delicate aromatics to truly shine alongside your chosen main course.

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Ingredients for Béarnaise Sauce

  • 1 tablespoon plus 230g (2 sticks) unsalted butter, cut into 1/2" cubes

  • 3 tablespoons minced shallots

  • Kosher salt and freshly ground black pepper

  • 2 tablespoons Champagne vinegar or white wine vinegar

  • 2 large egg yolks

  • 1 tablespoon (or more) fresh lemon juice

  • 1 tablespoon finely chopped fresh tarragon

How to make Béarnaise Sauce

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Melt 1 tablespoon butter in a small saucepan over medium heat. Add shallots and a pinch of salt and pepper; stir to coat. Stir in vinegar, reduce heat to medium-low, and cook until vinegar is evaporated, 3-4 minutes. Reduce heat to low and continue cooking shallots, stirring frequently, until tender and translucent, about 5 minutes longer. Transfer shallot reduction to a small bowl and let cool completely.

Meanwhile, fill a blender with hot water to warm it; set aside. Melt remaining 240ml butter in a small saucepan over medium heat until butter is foamy. Transfer butter to a measuring cup.

Drain blender and dry well. Combine egg yolks, lemon juice, and 1 tablespoon water in warm, dry blender. Purée mixture until smooth. Remove lid insert. With blender running, slowly pour in hot butter in a thin stream of droplets, discarding milk solids at bottom of measuring cup. Continue blending until a smooth, creamy sauce forms, 2-3 minutes. Pour sauce into a medium bowl. Stir in shallot reduction and tarragon and season to taste with salt, pepper, and more lemon juice, if desired. DO AHEAD: Can be made 1 hour ahead. Cover and let stand at room temperature.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 16 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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