Melissa Clark’s Béarnaise Sauce
Updated June 17, 2025
Francesco Tonelli for The New York Times
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
3 tablespoons white-wine vinegar
¼ cup dry white wine or dry white vermouth
1 tablespoon minced shallots
1 tablespoon minced fresh tarragon or chives
⅛ teaspoon black pepper
Pinch salt
3 egg yolks
2 tablespoons cold unsalted butter
½ to ⅔ cup melted unsalted butter
2 tablespoons fresh minced parsley
Nutritional analysis per serving (4 to 6 servings)
1 gram carbs; 130 milligrams cholesterol; 226 calories; 7 grams monosaturated fat; 1 gram polyunsaturated fat; 14 grams saturated fat; 24 grams fat; 33 milligrams sodium; 1 gram protein
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a heavy-bottomed, nonreactive 9- or 10-inch skillet over medium heat, bring the vinegar, wine, shallots, tarragon, pepper and salt to a simmer, and cook until the liquid has reduced to 2 tablespoons, about 5 minutes. Let cool.
- Step 2
In a small bowl, beat egg yolks until they become thick and sticky, about 1 minute. Strain the vinegar mixture into the egg yolks and beat until combined. Add 1 tablespoon of cold butter, but do not beat it in.
- Step 3
Scrape egg mixture back into skillet, and place it over very low heat. Stir egg yolks with a wire whisk until they slowly thicken, about 1 to 2 minutes. Beat in remaining tablespoon of cold butter, then beat in melted butter in a slow, steady stream until sauce thickens; consistency should be like mayonnaise. Taste and correct seasoning, and beat in parsley. Serve the sauce warm, not hot. It will keep for up to 5 days in the fridge.
Private Notes
Comments
This was my first Béarnaise Sauce, and a revelation. That moment when the mixture suddenly thickened, got less shiny and more satiny, and almost doubled in volume, poof, like magic. It was like nothing I've ever seen. Vigorous whisking certainly has its rewards! The result was a strikingly piquant, luscious creaminess. I put some on one of Sam Sifton's wonderful Cod Cakes for lunch. It was almost a religious experience.
A trick for holding Bernaise and Hollendaise for a short time is to place it in a warmed insulated coffee cup, with cover, in the microwave. No heat from the microwave, it's just another layer of insulation. The cup can be warmed by putting some hot water in it for a few minutes, emptying and drying before the sauce goes in. This allows a few moments to saute the fish, or poach an egg, etc
If by any chance the sauce breaks, you can a whisk in a teaspoon or two of water to reconstitute. As hard as we try, sometimes the sauce breaks.
This was so delicious. I just followed each step, one by one, and kept the heat low and the sauce worked! I think the repeated additions of whole, cold lumps of butter act like little ice cubes, lowering/keeping down the temperature as you finish the sauce. I removed sauce from burner and whisked off heat a few times as well. When finished, this was excellent on steak!! We were very quiet eating. It was so good! Added extra tarragon at the end. Would do it all again. Enjoy!
Do it in the blender. Piece of cake. Find recipe online
I’ve made this many times, now I have a trick, but I’m always cooking several sides & the entree & the sauce, I hate it when it breaks. So I had an idea that has really worked for me. I slice the sticks of butter really thin for incorporating into sauces & stager the slices if I planned properly ahead of time. I ran out of burners so I decided to try to make it in my heated milk frother & it does all the stirring for me & I don’t worry about it breaking or scorching. That’s my trick.