Pierre Franey's Béarnaise Sauce
Updated June 18, 2025
- Total Time
- 25 minutes
- Rating
- Comments
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Ingredients
- 13tablespoons butter
- 2tablespoons finely chopped shallots
- 1tablespoon finely chopped fresh tarragon
- 3tablespoons red-wine vinegar
- 3tablespoons water
- 1teaspoon freshly ground black pepper
- 2egg yolks
Nutritional analysis per serving (2 servings)
723 calories; 79 grams fat; 48 grams saturated fat; 0 grams trans fat; 23 grams monounsaturated fat; 3 grams polyunsaturated fat; 4 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 4 grams protein; 21 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Cut 12 tablespoons of the butter into cubes and put the cubes in a small saucepan or, preferably, a heat-proof glass measuring cup. Put the saucepan or cup in a larger saucepan and pour simmering water around it. Bring water to simmer and let simmer until butter is melted. Skim off and discard the white scum that rises to the top of the butter.
- Step 2
Combine shallots, tarragon, vinegar, 2 tablespoons of the water and pepper in a saucepan and bring to the boil. Cook until liquid is almost completely evaporated. Take care that solids do not scorch or burn. Let cool.
- Step 3
Add the remaining 1 tablespoon water along with the egg yolks. Place the saucepan over very low heat and start beating with a wire whisk. Stir rapidly until the sauce is thickened and saucelike. Take care that the sauce does not overheat or the yolks will curdle. Remove from the heat and beat in the remaining 1 tablespoon cold butter.
- Step 4
Off heat, add the golden liquid butter, 2 or 3 tablespoons at a time, beating well after each addition. Discard the white liquid that remains at the bottom of the melted butter.
Private Notes
Comments
Julia Child's version of this uses white wine in place of the water.
You can't save the sauce if the yolks are overcooked, but if it fails to emulsify, take one additional egg yolk, and whisk the separated sauce, now poured as a slow drizzle, into it. The sauce will reconstitute beautifully.
I use a stick blender now, in a jug, and make it in a couple of minutes. Pour the hot vinegar and water onto the egg yolks, blend, then very slowly add the melted butter, blending the whole time. When it's emulsified, add finely chopped tarragon leaves and a couple of twists of pepper.
I learned to make it a blender while working in a restaurant years ago. A piece of cake'
This turned out quite well. I took a few shortcuts due to last-minute decisions and lack of some ingredients. Had no shallots, made the reduction using dried tarragon. That turned out well. I followed one other comment around using one pan, scoop the reduction out into a separate little bowl cooled the pan down. Melted the butter very gently in the glass jar in the microwave and that worked very well. Overall, excellent flavor and pretty darn good texture.
Immersion Blender Variation • 13 tablespoons butter • 2 tablespoons finely chopped shallots • 1 tablespoon finely chopped fresh tarragon • 3 tablespoons red-wine vinegar • 3 tablespoons water • 1 teaspoon freshly ground black pepper • 2 egg yolks Combine shallots, tarragon, vinegar, 2 tablespoons of the water and pepper in a saucepan and bring to the boil. Cook until liquid is almost completely evaporated. Take care that solids do not scorch or burn. Let cool in a wide-mout
immersion blender and a jug, what is a jug?
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