Really Easy Bearnaise Sauce

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  • Serves: 4
  • Difficulty: Easy
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Really Easy Bearnaise Sauce


  • 50ml tarragon vinegar
  • 50ml white wine, or water
  • 1 tsp crushed white peppercorns
  • 4 tbsp chopped tarragon stalks
  • 175g unsalted butter
  • 4 egg yolks
  • half a lemon
  • pinch of caster sugar
  • 4 tbsp chopped fresh tarragon
  • salt and freshly ground black pepper

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  • Heat the vinegar and wine or water in a pan with the peppercorns and stalks, bring to the oil and simmer rapidly until the liquid has reduced by half to 50ml.
  • Strain out the peppercorns and stalks then return the liquid to the pan and bring back to the boil.
  • Meanwhile, gently melt the butter in a pan.
  • Add the reduced liquid and bring to a rolling boil.
  • Place the egg yolks in a liquidiser and blitz, then gradually add the vinegar and butter mixture into the liquidiser in a thins stream, through the lid.
  • Pour sauce into a bowl and leave for 3 minutes, stirring occasionally and hey presto, thick cooked bearnaise sauce.
  • Taste the sauce and adjust the seasoning adding a squeeze of lemon juice, pinch of sugar if necessary and the chopped tarragon. Keep warm