# Sauce béarnaise

A classic, rich, and slightly acidic French sauce perfect for grilled meats and potatoes.

- Cuisine: French
- Category: Sauce & Condiment
- Language: en

## Ingredients

- 1 whole shallot, finely chopped
- 5 branches tarragon, finely chopped
- 1 tsp mignonette pepper
- 20 cl vinegar
- 5 whole egg yolk
- 15 cl white wine
- 300 g salted butter, cold, cut into small cubes

## Instructions

1. Finely chop the tarragon leaves and the shallot.
2. In a saucepan, combine the shallots, mignonette pepper, and vinegar. Reduce the mixture over heat until it reaches a compote-like consistency.
3. Add the white wine and the egg yolks. Whisk constantly over medium heat to emulsify without cooking the eggs; remove from heat occasionally if the saucepan gets too hot.
4. Once the mixture is creamy and smooth, mount the sauce by whisking in the cold cubes of butter gradually.
5. Fold in the chopped tarragon delicately.

## Equipment

- chef's knife
- cutting board
- saucepan
- whisk
- spatula

## Tips

- You can use apple cider vinegar instead of white vinegar.
- You can increase the pepper to 1.5 teaspoons if you prefer it spicier.
- Traditionally, this sauce uses tarragon and chervil, but the creator prefers just tarragon.

## Source

- Original video: https://vm.tiktok.com/ZGdX2qx4x/
- Creator: lechefologue
- Recipe page: https://www.cliprecipe.com/recipe/34fe271d-b76b-478a-a86d-becaf8b51e97
- Extracted: 2026-11-03

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt