Holiday Sweepstakes: You Could Win* a Hammered Copper Cooking Set and More Enter the Giveaway

Follow us:


Sauce Bearnaise, no double boiler

Sign up to save this recipe to your profile Sign Up Now ›
Sauce Bearnaise, no double boiler
1 cup
Total: Active:
PREVIOUS: Dunkadelic-Double Cheeseburger NEXT: Take No Prisoners Hot Sauce

Ingredients (11)

  • 1/2 cup nice white wine
  • 2 TBSP tarragon vinegar
  • 2 green onions, green and white parts, roughly chopped
  • 2 sprigs fresh Italian parsley, roughly chopped
  • 1 tsp dried tarragon
  • 1/4 tsp freshly cracked black pepper
  • 3 large egg yolks
  • 1/2 cup (1 stick) unsalted butter, melted
  • 2 tsp freshly squeezed lemon juice (or more to taste)
  • dash cayenne pepper
  • salt to taste

All of the recipes I see for Bearnaise call for a double boiler and seem too complicated. This is a very simple method that I have used dozens of times to turn out a Bearnaise sauce that is truly to die for. And, you can make it several hours ahead of time and simply reheat gently when it’s time to eat. Wonderful on a nice medium rare fillet mignon!

You can double this recipe with no trouble.


  1. 1combine first 6 ingredients in heavy bottomed saucepan and cook over medium heat until reduced to 1/3 cup (about 10 minutes)
  2. 2Strain, discarding vegetables and spices (press with a wooden spoon through a fine sieve to extract all the liquid) and return to saucepan
  3. 3beat egg yolks in a small bowl with a whisk until slightly thick and lemon colored.
  4. 4add 1/4 of the liquid to the yolks, whisking as you do. This will ‘temper’ the eggs
  5. 5gradually whisk the egg mixture into the sauce pan with the remaining liquid and cook over low heat, stirring constantly with a whisk until sauce is very thick. Remove from heat.
  6. 6whisk in melted butter 1 tablespoon at a time.
  7. 7Add lemon juice and salt to taste. Finish with a dash of cayenne
  8. 8To reheat, place saucepan over low heat and whisk constantly until sauce is warm.
Load Comments

Recommended from Chowhound