Bearnaise Sauce tutorial

Bearnaise Sauce tutorial

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

How to

  1. 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.Bearnaise-sauce_step-1
  2. Sieve the butter through a very fine sieve and discard the solids that sink to the bottom.Bearnaise-sauce_step-2
  3. Heat the vinegar and onions on medium until the liquid has reduced by half. Strain and set aside until completely cooled.Bearnaise-sauce_step-3
  4. Lightly beat the yolks and water. Stir the cooled vinegar into the yolk mixture, then add the lemon juice.Bearnaise-sauce_step-4
  5. 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).Bearnaise-sauce_step-5
  6. Whisk constantly until the sauce has thickened enough to coat the back of a spoon and has increased in volume.Bearnaise-sauce_step-6
  7. Lift the bowl often and feel the base – it should never get warmer than what you can hold in your bare hands.Bearnaise-sauce_step-7
  8.  Remove the bowl from the heat.Bearnaise-sauce_step-8
  9. 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).Bearnaise-sauce_step-9
  10. 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!

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