Sauce Béarnaise


  • This makes about 3/4 cup of sauce.
  • 3 tablespoons of tarragon vinegar
  • 2 teaspoons of finely minced shallots or onion
  • 1 teaspoon of tarragon leaves, crushed
  • 1/4 teaspoon of ground pepper
  • 3/4 cup of Hollandaise Sauce

Photo of French Taragon sprig


In a small saucepan, bring the vinegar, shallots or onion and seasonings to boiling. Reduce heat and simmer, uncovered, until almost all of the liquid has evaporated. Stir the hot mixture into Hollandaise Sauce (See recipe). Cover and chill if not using immediately.


In place of the tarragon vinegar you may substitute white wine vinegar or white wine. This recipe is adapted from one at the American Egg Board's site where you can find many other classic egg recipes.

Return to Recipes  |  Home Page  |  Contact

Copyright© 2006 Kenneth Young. All rights reserved.