Bearnaise Sauce Recipe

Combine the white wine vinegar, white wine, minced shallots, 1 tablespoon chopped tarragon, optional chervil/parsley, crushed peppercorns, and water in a small saucepan.

Bring mixture to a gentle simmer over medium heat and reduce until roughly 1 tablespoon of liquid remains (about 4–6 minutes). Watch carefully to avoid burning the shallots.

Strain the reduction through a fine-mesh sieve into a heatproof bowl, pressing gently on the solids to extract flavor. Discard solids and let the reduced liquid cool slightly (2–3 minutes).

Prepare double-boiler setup

Set a medium saucepan with an inch or two of simmering water over medium-low heat. Place a heatproof metal or glass bowl on top so its bottom does not touch the water; this will be your double boiler.

Whisk the 3 egg yolks lightly with the strained vinegar-herb reduction until smooth. Place the bowl over the simmering water and whisk constantly.

Cook the yolk-reduction mixture, whisking continuously, until it thickens and becomes slightly ribbony when the whisk is lifted — about 3–5 minutes. The mixture should reach about 160°F (71°C) if you have a thermometer. Keep heat gentle to prevent scrambling.

Remove bowl from heat. Begin incorporating the cold butter, a few cubes at a time, whisking constantly until each addition is almost fully emulsified before adding more. Continue until all butter is incorporated and sauce is glossy and thick.

If the sauce becomes too thick, whisk in up to 1 tablespoon warm water, 1 teaspoon at a time, until desired consistency is reached.

Season with 3 teaspoons salt, 1 teaspoon pepper, and 1 teaspoon fresh lemon juice. Taste and adjust seasoning as needed.

Stir in the reserved 1 tablespoon chopped fresh tarragon and, if using, a little extra chopped chervil or parsley for freshness.

Keep the béarnaise warm (but not hot) before serving: hold the bowl off direct steam in the warm double boiler or place in a warm spot. Do not reheat directly or allow to boil or it will separate.

If the sauce separates (breaks), rescue it by placing a fresh egg yolk in a clean bowl and slowly whisking in the broken sauce a few drops at a time, then continue to whisk in remaining sauce until smooth.