• 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.

Watch Andrew make this recipe:

Bearnaise Sauce


  • 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


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.

Hollandaise Sauce
Steak au Poivre
Pasta Carbonara

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