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Béarnaise Sauce

Just like in the finest steakhouses, this classic sauce will make dining at home feel like a 5-star night out.


  • ¼ cup white-wine vinegar
  • 1 small shallot, peeled and minced
  • ½ teaspoon freshly cracked black pepper
  • 1 tablespoon plus 1 teaspoon chopped tarragon leaves
  • 2 egg yolks
  • 1 tablespoon water
  • 12 tablespoons unsalted butter, melted
  •  Kosher salt, to taste


  1. Add shallots to a small saucepan and cook over medium heat just until fragrant. Add vinegar, black pepper and 1 tablespoon of tarragon leaves. Bring to a boil, then lower heat and simmer to reduce until nearly dry. Pour into a metal bowl and set aside and let cool.
  2. Fill a small saucepan with an inch or two of water, and set over medium-high heat to boil.
  3. Whisk egg yolks and water into the shallot mixture.
  4. Turn water down to low heat, and put the bowl on top of the pan to allow the pan to heat indirectly. Continue to whisk the yolks until the volume doubles.
  5. Whisk in the butter continuously, a tablespoon at a time, to combine and emulsify. If overcooking seems possible, remove the bowl from the pan to allow some cooling to occur. Continue whisking through this process.
  6. Season with salt to taste and the remaining teaspoon of tarragon leaves.
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