Follow our step-by-step instructions on how to prepare the classic Bearnaise Sauce tutorial.
- 300g butter
- 60ml white wine vinegar
- 1 small onion, chopped
- 4 extra-large egg yolks
- 5ml water
- squeeze lemon juice, to taste + extra
- small handful parsley, chopped
- Clarify the butter by heating it on low until melted. When the butter is foaming, remove the pan from the heat and leave it to stand for a few minutes, so that the white solids separate from the yellow butter. Spoon off the top layer of white solids.
- Sieve the butter through a very fine sieve and discard the solids that sink to the bottom.
- Heat the vinegar and onions on medium until the liquid has reduced by half. Strain and set aside until completely cooled.
- Lightly beat the yolks and water. Stir the cooled vinegar into the yolk mixture, then add the lemon juice.
- Pour the mixture into a bowl suspended over a saucepan of simmering water (don’t allow the base of the bowl to touch the water).
- Whisk constantly until the sauce has thickened enough to coat the back of a spoon and has increased in volume.
- Lift the bowl often and feel the base – it should never get warmer than what you can hold in your bare hands.
- Remove the bowl from the heat.
- Slowly pour in the clarified butter in a steady stream, whisking continuously until the mixture is thick and smooth (it’ll thicken even more as it cools down).
- Fold in the parsley and extra lemon juice to taste. Season.
Note: We’ve replaced 4 shallot onions with a normal onion, and tarragon with parsley, since they’re more readily available ingredients. But do try this recipe with the classics if you can!