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Life At The Table | Bêarnaise Sauce. A white plate with roasted asparagus ladled with bêarnaise sauce sitting on a wooden table with a green napkin with a black napkin ring beside it.

Béarnaise Sauce

  • Author: Life At The Table


By mastering a few simple techniques you can easily add a Béarnaise sauce to your weeknight meals to lather over vegetables or a steak.


  • 1/4 cup apple cider vinegar
  • 2 tablespoons tarragon, chopped, divided
  • 1 tablespoon shallot, minced
  • 6 black peppercorns, crushed
  • 1 tablespoon white wine
  • 1 tablespoon water
  • 1/4 teaspoon kosher salt
  • 2 egg yolks
  • 3/4 cup unsalted butter, melted


  1. Combine vinegar, tarragon, shallot, and crushed peppercorns in small saucepan.
  2. Heat over medium heat until the vinegar reduces by half.
  3. In a medium mixing bowl, whisk together the white wine, water, and salt.
  4. Strain in the reduced vinegar liquid through a fine mesh strainer.
  5. Whisk the egg yolks into the mixture.
  6. Place egg yolk mixture over a double boiler.
  7. Whisk the yolk mixture constantly as the mixture heats until the mixture has doubled in size and forms ribbons. (Be careful not to scramble the eggs.)
  8. Whisk a drop or two at at time of the melted butter into the egg mixture. Once the emulsion starts to hold, you can whisk in the rest of the butter in a steady stream.
  9. Serve immediately.


  • The ribbon stage is achieved when you can lift your whisk from the mixture and as it falls back into the bowl, the mixture looks like a ribbon.
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