# Béarnaise sauce

Béarnaise sauce is a rich, velvety and so fancy french sauce.

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

## Ingredients

- 80 g onion chopped
- 3 g black peppercorn
- 2 g fresh tarragon
- 30 ml white wine vinegar
- 30 ml white wine
- 4 egg yolk
- 30 ml reduction
- 15 ml water
- 300 g clarified butter melted
- 3 g fresh (or dry) tarragon

## Instructions

1. Chop the onion.
2. Add black peppercorn and fresh tarragon.
3. Add white wine vinegar and white wine.
4. Reduce half way, strain and keep 30ml of the reduction.
5. Start sabayon in double boiler with egg yolk, reduction and water.
6. Keep whisking the egg yolks.
7. Slowly pour the melted clarified butter.
8. Add the fresh (or dry) tarragon.

## Equipment

- Pot
- Double boiler
- Whisk

## Tips

- Keep it moving or you'll end up with scrambled eggs instead of silky magic.
- Pour it on steak, chicken or just eat it with a spoon.

## Source

- Original video: https://www.instagram.com/p/DFFz8_TM0WY/
- Recipe page: https://www.cliprecipe.com/recipe/972d398f-3453-4e16-977c-752057f4bc6f
- Extracted: 2025-05-31

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