Sauce Béarnaise - My favorite sauce!

To me, there is no sauce that is better than a proper homemade béarnaise.


  • 400 gram real dairy butter
  • 1 pcs egg yolk
  • 2 pcs shallots
  • 1 tsp whole black pepper
  • 1 plante fresh tarragon
  • 0,5 pcs lemon
  • 1 tbsp white wine vinegar
  • 1 dl white wine
  • 1 dl water
  • salt

This French classic butter sauce makes the steak meal perfect. It takes a little extra technique to make a béarnaise, but it's definitely worth it. It requires you to pay attention to the temperature when making the sauce. The perfect balance of fat, acid and salt is the key to success. Learn this sauce and you can impress and delight your guests the next time you serve steak.

Step 1

Start by finding two pans. Put one on low heat and add the butter. This is to melt the butter without it boiling. In the other pan, add the shallots and fry together with the pepper and the stalks of the tarragon plant until the onion has softened.

Bearnaise 1

Step 2

When the onion has softened, add vinegar, white wine and water. Let this mixture cook for about 10 minutes until there are only a couple of tablespoons of liquid left. Strain and place the reduction in a steel bowl together with the egg yolk. Melt the butter without boiling.


Step 3

Fill a saucepan with a little water and bring to the boil. You should whip the sauce over a water bath. A water bath here means that you place the steel bowl with reduction and egg yolk on top of the pot of water that evaporates and heats the bowl. It is important that the bowl is not in contact with the water.


Step 4

When you have added all the butter, add finely chopped tarragon, lemon juice and season with salt. Serve once and enjoy. Feel free to watch the video below for further instruction.

Bearnaise Front