Bearnaise Sauce (The Best)

  • Preparation 10 MIN
    Cooking 10 MIN
  • Makes 375 ml (1 1/2 cups), approximately



  1. In a saucepan, bring the vinegar and wine to a boil with the shallots and tarragon sprig. Season with pepper. Reduce until only about 45 ml (3 tablespoons) of liquid remains. Strain.
  2. In a bowl over a saucepan of simmering water, with a whisk, beat the vinegar reduction and egg yolks until thick and foamy.
  3. Remove from the double boiler. Off the heat, drizzle in the butter, whisking constantly. Add the chopped tarragon. Adjust the seasoning. If the sauce seems too thick, whisk in a little hot water. Keep at room temperature and just before serving, place back on the double boiler, whisking for just a few seconds, to warm it up.

Good with...

Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.

Nutrition Facts

For 30 ml (2 tablespoons)

Content % Daily Value
Calories 120  
Total Fat 12.9 g  
Saturated Fat 8 g  
Sodium (salt) 95 mg  
Carbohydrates 0 g  
Fibre 0 g  
Protein 1 g