Béarnaise Sauce

Ease of preparation: Complex

Preparation time: 10 minutes

Cooking time: 10 minutes

Serves 6


  • 1/3 cup (75 ml) white wine vinegar
  • 1/2 french shallot, chopped
  • ¼ tsp (1 ml) whole grain black pepper (non-ground)
  • 2 egg yokes
  • 1 1/4 cups (310 ml) melted butter, tempered
  • 1 tbsp (15 ml) fresh tarragon, chopped


  1. In a pot, bring the vinegar, the French shallots and pepper to a boil. Simmer until reduced to 2 tbsp (30 ml) of liquid.
  2. In a double boiler, beat the egg yokes and the reduced vinegar until the texture is thick and frothy. Remove the pot from the double boiler. Slowly pour the butter in a thread while constantly beating.