Béarnaise sauce
A buttery egg yolk sauce sharp with vinegar and tarragon. Spoon it over steak, fish or asparagus.
- Time25 min
- LevelHard
- Costabout £0.59 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Put the vinegar, wine, shallot and tarragon stalks in a small pan. Simmer until reduced to about 2 tbsp. Strain and cool for a few minutes.
8 min - 2
Put the egg yolks and the reduction in a heatproof bowl over a pan of barely simmering water.
- 3
Whisk constantly for 3 to 4 minutes until pale, thick and doubled in size.
4 min - 4
Take the bowl off the heat and slowly whisk in the warm butter, a little at a time, until thick and glossy.
- 5
Stir in the chopped tarragon, lemon juice and a pinch of salt. Serve warm straight away.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.