Béarnaise Sauce
Shallot, dry white wine and fresh tarragon come together in this vegetarian — 70 minutes, 7 steps, and the kind of result worth repeating. Scroll down for the ingredient checklist, a serving scaler and unit converter, and the method broken into 7 steps.
You'll mainly reach for saucepan and pan. At medium difficulty across 7 steps, it's manageable with a little attention. As written, it's meat-free.
What you'll need
Shopping list (3)
Pantry staples (you likely have these)
Diet: vegetarian — no meat or fish, based on every ingredient listed below.
Contains: Dairy Egg
Allergen labels are informational and may not cover cross-contact; verify every package and consult a qualified professional for medical dietary needs. Diet labels are derived from the ingredient list on this page — how we verify diet and allergen labels.
Food-safety and allergen information is general, not medical advice. Follow current guidance from your local food-safety authority, verify product labels, and seek qualified advice for allergies or health conditions.
How to make it
- Finely chop the shallot and half of the tarragon, then combine them in a small saucepan with the tarragon vinegar and white wine. Simmer gently over medium heat until the liquid has reduced to about 2 tablespoons, then strain the reduction into a heatproof bowl and let it cool slightly.
- Cut the butter into cubes and melt it slowly in a separate pan until fully liquid but not browned, then keep it warm off the heat. Skim off and discard the white foam if you want a clearer sauce.
- Add the egg yolks and the tablespoon of cold water to the bowl with the cooled reduction and whisk until smooth and pale.
- Set the bowl over a pan of barely simmering water, making sure the base does not touch the water, and whisk constantly for 3 to 5 minutes until the yolks thicken to a ribbon that holds a trail; do not let the temperature exceed about 70 C or the eggs will scramble.
- Remove the bowl from the heat and, whisking continuously, pour in the warm melted butter in a thin steady stream until the sauce is thick, glossy and emulsified.
- Stir in the remaining chopped tarragon, then season with salt and a small pinch of cayenne pepper to taste.
- Serve immediately while warm; if the sauce stiffens, whisk in a few drops of warm water to loosen it. Keep it in a warm spot rather than over direct heat and do not reheat, as it will split.
You'll use: Saucepan · Pan · Large pot · Whisk
Ingredient substitutions
- White Wine
- chicken or vegetable stock + 1 tsp vinegar
- Butter
- olive oil (¾ the amount) · coconut oil · margarine
Tips & common questions
How long does Béarnaise Sauce take to make?
About 70 minutes from start to finish — an estimate based on the 7 steps and 9 ingredients. Times vary with your kitchen and how much prep you do ahead.
What can I use instead of white wine?
Try chicken or vegetable stock + 1 tsp vinegar. See the substitutions section above for more swaps.
Can I scale this recipe up or down?
Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
Is Béarnaise Sauce vegetarian?
Its ingredients contain no meat, fish or shellfish, so it is suitable for vegetarians. Check any cheese for animal rennet if that matters to you.
Related recipes
Adapted recipe — rewritten in our own wording from an open-licensed community cookbook, not yet independently kitchen-tested by Consomee. How we source, test & correct recipes.
Béarnaise Sauce is adapted by Consomee from the Wikibooks Cookbook, rewritten in our own wording and used under CC BY-SA 4.0. Photo: Béarnaise sauce with Tarragon garnish.jpeg by Alexander Guy, CC BY-SA 4.0 via Wikimedia Commons. We add the serving scaler, ingredient tools, timing and structure — how we source recipes.