Join our community of Solution Seekers!

Béarnaise Sauce

Béarnaise Sauce
Click a Star to Rate This Recipe
Serves 4 (makes 3/4 cup)| Hands-On Time: | Total Time:



  1. In a small saucepan, combine the wine, vinegar, shallot, and 1 tablespoon of the tarragon. Boil until the liquid is reduced to 2 tablespoons, 8 to 10 minutes.
  2. Strain the vinegar mixture through a fine-mesh sieve into a medium heatproof bowl. Whisk in the egg yolks.
  3. Set the bowl over (not in) a saucepan of simmering water and cook, whisking constantly, until the mixture has thickened to the consistency of mayonnaise, 3 to 4 minutes.
  4. One piece at a time, whisk in the butter until melted and smooth. Remove from heat and whisk in the lemon juice, the remaining tablespoon of tarragon, and ½ teaspoon each salt and pepper.
By September, 2011

Nutritional Information

  • Per ServingServing Size: 3 tablespoons
  • Calories 253
  • Fat 26g
  • Sat Fat 16g
  • Cholesterol 214mg
  • Sodium 250mg
  • Protein 3g
  • Carbohydrate 2g
  • Sugar 0g
  • Fiber 0g
  • Iron 0mg
  • Calcium 29mg
What does this mean? See Nutrition 101 .

Quick Tip

Tarragon is a staple of classic French cooking. When shopping, look for dark green, slightly fragrant leaves with a licorice-like taste.

Did you try this recipe? How did you like it?

View Earlier Comments

What's on Your Plate?




    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.