image description December 26, 2017

Andrew Zimmern Cooks: Bearnaise Sauce

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Ingredient List Print Recipe

  • 1 cup white wine
  • 1/2 cup white wine vinegar
  • 3 tablespoons minced shallots
  • 1 tablespoon dried tarragon
  • 1 tablespoon minced fresh tarragon
  • 3 egg yolks
  • 1/2 pound cold butter, cubed
Andrew Zimmern Cooks: Bearnaise Sauce

How to Make Bearnaise Sauce

By Andrew ZImmern

A derivative of the classic French mother sauce hollandaise, bearnaise is an egg yolk-butter emulsion flavored with shallot, tarragon, white wine and vinegar. It’s the perfect pairing for a steakhouse dinner.


Combine the white wine, vinegar, shallots, dried tarragon and fresh tarragon in a small sauce pan over low heat. Reduce the mixture until nearly dry.

Pull from heat and whisk in the 3 yolks.

Return sauce to low heat and whisk continuously, pulling pan on and off the heat as needed to regulate the temperature, until eggs have set.

Beat butter into the sauce one third at a time, just until fully incorporated.

Return to heat briefly, if needed, to melt the butter fully. Taste and season with salt and pepper as necessary. Serve over steak.

Like this recipe? You may also enjoy:

Hollandaise Sauce
Steak au Poivre
Pasta Carbonara




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Recipe Name
Bearnaise Sauce

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