World Flavors Cookbook

Sauce Bearnaise

A rich, buttery hollandaise variation flavored with tarragon and shallot reduction — the king of steak sauces.

Cuisine: France

Ingredients

• 3 shallots, finely chopped
• 100ml white wine vinegar
• 50ml dry white wine
• 1 tbsp fresh tarragon
• 3 egg yolks
• 250g clarified butter, warm
• Salt and white pepper
• Cayenne

Instructions

1. Reduce vinegar, wine, shallots, and tarragon until 2 tbsp remain. Strain.
2. Whisk egg yolks with the reduction over a bain-marie until thick.
3. Slowly drizzle in warm clarified butter whisking constantly.
4. Season with salt, white pepper, and cayenne.
5. Add fresh tarragon. Keep warm until service.