Béarnaise Sauce

  • Preparation Time 10 min
  • Cooking Time 10 min
  • 1 servings

Perfect to be served with lean grilled or sautéed fish or poultry!


  • 1/2 cup unsalted butter
  • 2 large egg yolks
  • 2 tablespoons cold water
  • 3 tablespoons dry white wine
  • 3 tablespoons white wine vinegar
  • 1 1/2 tablespoons minced shallots
  • 3 tarragon sprigs
  • 1/8 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1/2 teaspoon chopped fresh tarragon

Nutritional Info
  • Calories: 63
  • Protein: 0.0g
  • Carbohydrates: 0.0g
  • Fat: 6.0g
Other Dietary Information
  • Cholesterol:57mg
  • Iron:0.1mg
  • Sodium:32mg
  • Calcium:5mg



Main Ingredient


Eggs / Dairy




Low Calories


Dinner Party


  • 1 Place butter in a small saucepan over medium-low heat; cook 5 minutes or until completely melted. Carefully skim solids off the top with a spoon; discard solids. Slowly pour remaining butter out of pan, leaving remaining solids in pan; discard solids.
  • 2 Combine egg yolks and 2 tablespoons water in a small saucepan, stirring with a whisk until foamy. Place pan over medium heat, stirring constantly until mixture thickens slightly. Gradually add 1/4 cup clarified butter, about 1 tablespoon at a time, stirring with a whisk until each addition is incorporated and mixture is thick. Reserve remaining clarified butter for another use.
  • 3 Combine wine, vinegar, shallots, and tarragon sprigs in a heavy saucepan; bring to a simmer. Cook until reduced to 2 tablespoons. Strain through a sieve into butter mixture. Stir in salt, pepper, and chopped fresh tarragon.
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