← All recipes
French · Sauce / condiment
Béarnaise Sauce
A warm, silky butter and egg yolk sauce built on a sharp reduction of shallot, tarragon, vinegar and wine. I like it spooned over a plain steak or grilled chicken, where its tang cuts the richness.
- YieldServes 4 · About 180 ml (3/4 cup) sauce
- Hands-on25 min
- Total39 min
- Difficulty
Ingredients
Reduction
- 2small shallots, finely chopped
- 1 tbspfresh tarragon, chopped
- 2 tbspwhite wine vinegar
- 2 tbspdry white wine
- 1 tspblack peppercorns, coarsely crushed
Sauce
- 3egg yolks
- 1 tbspwater
- 185 gunsalted butter, softened and cut into small cubes
- 1 tbsplemon juice
- to tastesalt
- to tasteblack pepper
What it costs to shop for
Members can download a cost breakdown for any recipe in Excel: what to buy after trimming, how many packages, and the cost per serving, scaled to however many you’re cooking for.
Sign in to downloadMethod
The method is for members
The timed method (mise en place, a cook timeline with minutes per step, and cook mode with timers) is delivered to members in their packages, adapted to how they cook.
Your first week is free. Cancel any time, in one click.