Classic Béarnaise Sauce with Tarragon and Lemon

Why You’ll Love This Recipe

• Silky, steakhouse-bright béarnaise that you can master at home.
• Step-by-step temperatures and cues remove the guesswork from emulsions.
• Balanced with tarragon, white wine vinegar, and lemon for a lively finish.
• Perfect for dressing classics like grilled steaks, salmon, or asparagus—yet the sauce itself takes center stage.

Grocery List

• Produce: Shallot, fresh tarragon, lemon
• Dairy: Unsalted butter, eggs
• Pantry: Dry white wine, white wine vinegar, black peppercorns (or ground pepper), kosher salt

Full Ingredients

Tarragon–Shallot Reduction

• 1/2 cup (120 ml) dry white wine
• 1/4 cup (60 ml) white wine vinegar
• 2 tbsp finely minced shallot (about 1 small)
• 1 tbsp fresh tarragon stems and tough sprigs (reserve leaves for finishing)
• 6 whole black peppercorns (or 1/4 tsp cracked black pepper)

Sauce Base

• 3 large egg yolks
• 10 tbsp (140 g) unsalted butter, melted and warm (140–150°F / 60–65°C); skim foam for clarified butter if desired
• 1 tbsp water (plus more as needed to thin)

Finishing & Seasoning

• 1–2 tsp fresh lemon juice, to taste
• 1 tbsp finely chopped fresh tarragon leaves
• 1/4–1/2 tsp kosher salt, to taste
• 1/8–1/4 tsp freshly ground black or white pepper
• Pinch cayenne (optional)

Step-by-Step Instructions

Step 1: Make the aromatic reduction

In a small saucepan, combine the wine, vinegar, minced shallot, tarragon stems, and peppercorns. Bring to a boil over medium-high heat, then reduce to a gentle simmer. Cook until the liquid reduces to about 3 tablespoons (45 ml), 6–8 minutes. Swirl occasionally and avoid scorching. Strain through a fine-mesh sieve into a heatproof cup, pressing on the solids. Discard solids and let the reduction cool for 2–3 minutes so it is warm, not scorching hot.

Step 2: Melt and hold the butter

Melt the butter in a small saucepan or microwave-safe cup. Keep it warm at 140–150°F (60–65°C). Skim off any foam for clarified butter (optional but helpful for a stable emulsion). Transfer to a vessel with a pour spout for controlled drizzling.

Step 3: Set up a gentle double boiler

Add about 1 inch (2.5 cm) of water to a saucepan and bring it to a bare simmer—aim for gentle steam, around 180°F (82°C). Set a metal or glass bowl over the pot, ensuring the bowl’s bottom doesn’t touch the water. Whisk together the egg yolks, 1 tablespoon water, and 2 tablespoons of the warm reduction in the bowl.

Step 4: Whisk yolks to a thick, airy base

Whisk constantly over the steam until the yolks are pale, thick, and leave light ribbons that briefly sit on the surface, 3–5 minutes. Adjust heat as needed; the mixture should feel hot to the touch but not scramble. Ideal temperature is about 145–150°F (63–66°C).

Step 5: Emulsify with warm butter

Remove the bowl from the heat (keep the pot of hot water nearby). While whisking vigorously, drip in the warm butter a few drops at a time. Once it begins to emulsify, add butter in a thin, steady stream. If the sauce thickens too fast or looks greasy, whisk in 1 teaspoon warm water or a splash of remaining reduction to loosen and stabilize. Return the bowl over steam briefly if it cools too much. Continue until all butter is incorporated; the sauce should be glossy and pourable, yet thick enough to cling to a spoon.

Step 6: Finish and balance the flavor

Off heat, whisk in 1–2 teaspoons lemon juice, the chopped tarragon leaves, salt, and pepper. Taste and fine-tune with a bit more reduction, lemon, or salt until bright and balanced. Add a pinch of cayenne if you like a gentle warmth.

Step 7: Hold gently and serve (and how to fix it)

Keep the béarnaise warm, not hot: hold the bowl over a pan of 110–130°F (43–54°C) water or on the coolest back burner. Use within 45 minutes. If it thickens, whisk in 1–2 teaspoons warm water to loosen. If it breaks, whisk 1 teaspoon warm water into a clean bowl with 1 fresh egg yolk, then slowly whisk in the broken sauce to re-emulsify.

Pro Tips

• Temperature is everything: warm butter (140–150°F), barely simmering water bath, and a yolk base around 145–150°F create a stable, silky emulsion.
• Strain the reduction for a smooth, elegant sauce with no shallot bits distracting from the texture.
• Start the butter addition drop-by-drop, then switch to a thin stream once the emulsion catches.
• Use clarified butter if you can—it makes the sauce even more stable and glossy.
• Prefer a classic look? Season with finely ground white pepper to keep the sauce pale and flecked only with green tarragon.

Variations

• Blender Béarnaise: Blend yolks, 2 tbsp warm reduction, and 1 tbsp warm water on low. With the lid vented, drizzle in hot clarified butter in a thin stream until thick; finish with lemon, tarragon leaves, salt, and pepper.
• Brown Butter Béarnaise: Brown the butter until nutty (beurre noisette), cool to 150°F, then emulsify as directed for a toasty, aromatic twist.
• Fines Herbes Béarnaise: Replace half the tarragon leaves with chopped chervil for a classic, delicate herb profile.

Storage & Make-Ahead

The reduction can be made up to 3 days ahead; refrigerate in a covered jar. Béarnaise sauce is best made fresh and served within 45 minutes while held gently warm (110–130°F / 43–54°C). Avoid microwaving. If you must refrigerate leftovers, store in a small airtight container up to 1 day; to rewarm, set the container in a bowl of very warm (not hot) water and whisk in a teaspoon or two of warm water to loosen. For absolute freshness and safety, prepare just before serving.

Nutrition (per serving)

Approximate for 1/4 cup: 295 calories; 31 g fat (19 g saturated); 2 g protein; 1 g carbs; 150 mg sodium. Values will vary with exact ingredients and seasoning.