Ben's Bearnaise Sauce

Ben's Bearnaise Sauce

C R Henning

"This is the most flavorful bearnaise sauce you will find. Using fresh tarragon is key."
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25 m servings 334 cals
Serving size has been adjusted!
Original recipe yields 6 servings


  • Calories:
  • 334 kcal
  • 17%
  • Fat:
  • 33.8 g
  • 52%
  • Carbs:
  • 3.1g
  • 1%
  • Protein:
  • 2.7 g
  • 5%
  • Cholesterol:
  • 218 mg
  • 73%
  • Sodium:
  • 230 mg
  • 9%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Combine the wine, vinegar, shallots, white pepper, tarragon, chervil, and parsley in a small saucepan. Boil over medium-high heat until the liquid is reduced to about 2 tablespoons. Strain vinegar reduction into a large bowl; set aside.
  2. Bring several inches of water to a boil in a saucepan over high heat, then reduce heat to low or medium-low to maintain the water at a bare simmer. Whisk the egg yolks into the vinegar reduction, then place the bowl over the simmering water. Whisk constantly until the yolks have thickened and turned a pale lemon yellow color. The mixture will form ribbons when the whisk is lifted from the bowl. Once the yolk has reached this point, remove the bowl from the simmering water.
  3. Slowly pour the hot butter into the egg yolk mixture while continuing to whisk vigorously. Do not stop whisking until all of the butter is fully incorporated or the sauce will separate. Once finished, the mixture will have become a thick and creamy sauce. Serve immediately.


Read all reviews 6
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This was really good. I made it to go on some tenderloin steaks and everyone absolutely loved the sauce. I used the left over to jerry rig up some Eggs Benedict the next morning and really enjoy...

I love it this way. A long time ago, I put a version like this into my super blender, it heats as you go...delicious. I love your way too. Good stuff.

Wow! So good and I don't have to use my blender. Had to use onion - no shallot - but all else the same. Love it!

It was very tasty, but seems like all egg yolk-based sauces, requires strict attention to the heating point of the yolk and whisking to avoid the separating. Even with, the separation is diffic...

Really good with an entrecot steak. I didnt have fresh tarragon but I added it dry. I don´t usually rate but this recipe deserves it.

This is my first rating, and I must say I've made quite a few of the recipes without taking the time to rate. This recipe deserves it! I made filet mignon oscar style. The sauce was the perfe...

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