Classic Béarnaise Recipe

Make shallot-tarragon reduction

Combine the minced shallot, white wine vinegar, dry white wine, and 1 tablespoon of chopped tarragon in a small saucepan. Bring to a gentle simmer over medium heat and reduce until about 2 tablespoons of liquid remain (approximately 6–8 minutes). Strain the solids through a fine-mesh sieve into a heatproof bowl, pressing to extract the liquid. Discard solids and let the reduction cool slightly.

Melt the 1 cup butter (and extra 2 tbsp if using) gently in a small saucepan over low heat until fully melted. Skim and discard any foam on the surface, and carefully pour the clear yellow butterfat into a measuring cup, leaving the opaque milk solids behind. Keep warm but not hot (around 120–140°F / 50–60°C). If you don't clarify, melted butter can be used but the sauce will be less stable.

Set up double boiler

Place a medium heatproof bowl over a saucepan of barely simmering water (bowl bottom should not touch the water). Keep water at a low simmer to provide gentle, consistent heat.

Whisk yolks with reduction

Add the 4 egg yolks and the strained shallot-tarragon reduction to the bowl. Whisk continuously until the yolks become thick, pale, and slightly increased in volume — this takes about 3–5 minutes. The mixture should reach a custard-like consistency and be warm to the touch but not scrambled (temperature roughly 140–150°F / 60–65°C).

Incorporate butter

Remove the bowl from the heat if the double boiler is too hot. Begin adding the warm clarified butter in a very slow, steady stream while whisking vigorously to create an emulsion. For the first tablespoon or two, add drop by drop; once the emulsion is stable, you can add the butter in a thin steady stream. Continue until all butter is incorporated and sauce is thick and glossy. If sauce becomes too thick, whisk in up to 1 teaspoon cold water to loosen.

Season and finish

Stir in the remaining 1 tablespoon chopped tarragon, chopped chives, lemon juice, salt, and white pepper (or a pinch of cayenne). Taste and adjust seasoning with additional salt, pepper, or lemon juice as needed. Keep sauce warm (not hot) until serving. If the sauce cools and thickens too much, whisk gently over the warm double boiler for a moment to loosen.

Serve immediately spooned over steak, fish, or vegetables. Béarnaise does not reheat well; to maintain texture keep it warm in a thermos or over barely warm water. If the sauce breaks (separates), start with a tablespoon of warm water in a clean bowl and whisk in the broken sauce a little at a time to re-emulsify.