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Easy Bearnaise Sauce Recipe

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Posted by:

Erin Lynch

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Updated:

March 16, 2025

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4.95 from 19 votes

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Easy bearnaise sauce recipe pinterest image.
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This easy Bearnaise sauce recipe is rich, fluffy, and tangy. This sauce can be used on a variety of dishes, like steak, seafood and asparagus.

Overhead shot of bearnaise in small black bowl.

Table of Contents

  • What is in Bearnaise sauce?
  • How to make it
  • Recipe tips
  • FAQs
  • What does Bearnaise sauce go with?
  • What to serve on the side
  • Erin’s wine pairings
  • Full Recipe

Bearnaise sauce (also spelled Béarnaise sauce) is an extremely versatile classic sauce. It is generally associated with steak or Filet Mignon, but it’s also a delicious sauce for asparagus. Its name is related to the province of Béarn, France.

Steak with bearnaise sauce drizzled on top, on a black plate with fork and knife


Bearnaise is a loose derivative of hollandaise sauce. Hollandaise is an egg yolk mixture emulsified with unsalted butter and acid. Hollandaise sauce is also one of the five mother sauces of French cuisine, meaning it can be used to make a range of other sauces.

Bearnaise builds on hollandaise with egg yolks, butter, white wine vinegar, shallots, and tarragon. The mildness of these flavorings make it perfect for chicken and beef as well as seafood. This luscious sauce is especially popular for grilled or broiled meats, such as Broiled Lamb Chops. It’s also incredibly delicious with french fries!

With this easy recipe, you’ll be able to master this delicious sauce the first time.

Interested in more savory sauce recipes? Try out my Steak Diane, Steak with Red Wine Sauce, Bordelaise Sauce, Lemon Butter Sauce and Homemade BBQ Sauce.

What is in Bearnaise sauce?

Bearnaise sauce ingredients labeled on tray.
  • Shallot
  • White Wine Vinegar – Gives this sauce its tangy flavor.
  • Fresh Tarragon – Tarragon has an amazing flavor that’s slightly like black licorice. Can’t find fresh tarragon? Try one of these tarragon substitutes.
  • Egg Yolks – This is what gives the sauce its creamy, fluffy texture.
  • Unsalted Butter – Using unsalted butter guarantees that you can control the salt level of your finished sauce.
  • Lemon Juice – Fresh squeezed is best here!
  • Salt + Pepper

How to make it

  1. Saute the shallots with vinegar. In a small skillet, add the shallots, vinegar, pepper and 1 tablespoon of tarragon leaves and bring to a boil over medium heat. Reduce heat to a simmer over low heat and cook until almost all of the liquid has evaporated. Remove from heat and place in a metal mixing bowl. Allow to cool.
  2. Whisk shallots with egg. Meanwhile, fill a small saucepan with an inch or two of water. Bring to a boil over medium-high heat. To the cooled shallot reduction, add the egg yolks and a dash of cold water. Whisk to combine. 
  3. Cook egg mixture until thickened. Place the metal bowl over the saucepan of simmering water and turn the heat down to low. Keep an eye to be sure the bowl isn’t touching the boiling water. Whisk the egg-shallot mixture until it begins to thicken, about 5-6 minutes. 
  4. Whisk in butter. Melt butter in the microwave or on the stove, then gradually whisk it in, a splash at a time. Continue whisking until the sauce has emulsified and coats the back of a spoon. 
  5. Finish with seasonings. Remove from the heat and stir in the lemon juice and remaining 1 tsp. chopped tarragon leaves. Season with salt, to taste. Enjoy!
Bearnaise sauce in small bowl with spoon.

Recipe tips

  • Unfortunately, this sauce cannot be reheated. However, it can be held at temperature in a sous vide water bath at 130 degrees for up to 4 hours. Add the sauce to a mason jar and place it in the bath.
  • If the sauce gets too hot while whisking, you’ll end up with scrambled eggs.

FAQs

What does Bearnaise sauce taste like?

Béarnaise sauce has a rich, creamy, and tangy flavor with a slight herbal, licorice-like note from the tarragon. The sauce is known for its velvety texture and buttery taste, and it pairs well with a variety of dishes, including steak, fish, and vegetables. Overall, Béarnaise sauce is a flavorful and indulgent addition to any meal.

What’s the difference between Bearnaise and Hollandaise sauce?

Béarnaise sauce and hollandaise sauce are both classic French sauces made with butter, egg yolks, and acid (typically vinegar or lemon juice), but they differ in a few key ways. The main difference between the two sauces is the addition of tarragon and shallots in béarnaise sauce, which gives it a distinct flavor and aroma. Béarnaise sauce also typically includes white wine in its ingredient list, while hollandaise sauce does not.
In terms of texture, béarnaise sauce is often thicker and more velvety than hollandaise sauce, due to the reduction of the shallots and the addition of tarragon. Hollandaise sauce, on the other hand, is known for its smooth, silky texture.

Can I substitute hollandaise sauce for Bearnaise sauce?

Yes. Overall, while both sauces are similar in composition and are often used interchangeably. However, it’s the addition of tarragon and shallots in béarnaise sauce that gives it a unique flavor profile and texture.

Bowl of bearnaise sauce next to sliced steak.

What does Bearnaise sauce go with?

  • Sous Vide Filet Mignon
  • Air Fryer Filet Mignon
  • Sheet Pan Salmon
  • Traeger Steak
  • Easy Roasted Chicken
  • Broiled Lamb Chops
  • Deviled Eggs or Eggs Benedict
  • Roasted Vegetables

What to serve on the side

  • Instant Pot Baked Potatoes
  • Sour Cream Mashed Potatoes
  • Roasted Brussels Sprouts with Balsamic Glaze
  • Glazed Carrots
  • Roasted Miso Cauliflower
  • Easy Arugula Salad
  • MORE → 50+ of the best sides for steak
Bearnasie sauce in small bowl.

Erin’s wine pairings

  • Full-bodied Chardonnay
  • Viognier

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Did you try this Bearnaise sauce recipe?

If you loved this easy bearnaise sauce I would appreciate it so much if you would give this recipe a ⭐️star review⭐️! Also, be sure to snap a picture of your finished dish and share it with me on Instagram using the hashtag #platingsandpairings and tagging me @platingsandpairings.

For more great Platings and Pairings recipes, be sure to follow me on  Instagram, TikTok, Pinterest and Facebook.

Bearnaise sauce in small black bowl.

Full Recipe

Easy Bearnaise Sauce

Perfect to be paired with steak, this Bearnaise Sauce Recipe is flavored with fresh cracked blacked pepper and tarragon leaves.
4.95 from 19 votes
Print Pin
Serves 4 people
Created by Platings and Pairings
Prep Time: 5 minutes mins
Cook Time: 10 minutes mins
Total Time: 15 minutes mins

Equipment

  • Small Skillet
  • Small saucepan
  • Metal Bowl

Ingredients

  • 2 Tablespoons shallot (minced (1 small shallot) )
  • ¼ cup white wine vinegar
  • ½ teaspoon fresh cracked black pepper
  • 1 Tablespoon tarragon leaves (chopped, plus 1 teaspoon)
  • 2 egg yolks
  • 12 Tablespoons unsalted butter (melted)
  • 1 teaspoon lemon juice
  • Kosher salt (to taste)

Instructions

  • In a small skillet, add the shallots, vinegar, pepper and 1 TBSP tarragon leaves and bring to a boil over medium heat. Reduce heat to a simmer and cook until almost all of the liquid has evaporated. Remove from heat and place in a metal mixing bowl. Allow to cool.
  • Meanwhile, fill a small saucepan with an inch or two of water. Bring to a boil over medium-high heat.
  • To the cooled shallot mixture, add the egg yolks and 1 TBSP water. Whisk to combine.
  • Place the metal bowl over the saucepan of boiling water and turn the heat down to low. Keep an eye to be sure the bowl isn’t touching the boiling water.
  • Whisk the egg-shallot mixture until it begins to thicken, about 5-6 minutes.
  • Gradually whisk in the butter, a splash at a time. Continue whisking until the sauce has emulsified.
  • Remove from the heat and add the lemon juice and remaining 1 tsp. tarragon leaves. Season with salt, to taste. Serve.

Notes

Storage
  • Sauce cannot be reheated. 
  • However, it can be held at temperature in a sous vide water bath at 130 degrees for up to 4 hours. Add the sauce to a mason jar and place it in the bath.

Nutrition

Calories: 32kcal | Carbohydrates: 1g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 98mg | Sodium: 6mg | Potassium: 17mg | Fiber: 1g | Sugar: 1g | Vitamin A: 130IU | Vitamin C: 1mg | Calcium: 13mg | Iron: 1mg
Did you make this recipe?Mention @platingsandpairings or tag #platingsandpairings!
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4.95 from 19 votes (18 ratings without comment)

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One response

  1. Carol
    November 21, 2023

    4 stars
    I found it tasty, but had trouble on the emulsification. My food processor saved the day though, made it very creamy texture.

    Reply

Hi, I’m Erin!

Can I pour you a glass of wine? Let’s have some fun in the kitchen! Maybe some pasta? A juicy steak? I’ve got loads of yummy, easy recipes for you! Because cooking should feel as comfy as your favorite yoga pants. ♥

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