Béarnaise Sauce

5 from 6 votes
Prep Time 5 minutes
Rest Time 20 minutes
Total Time 25 minutes
Course Dinner
Cuisine European
Servings 4 people
Calories 6 kcal


Béarnaise sauce:

  • 120 g Butter
  • 2 piece Egg yolk
  • 1 piece Onion, diced
  • 1 Splash Lemon juice
  • 1 tbsp Wine

Herbs and spices:

  • 1 tsp Tarragon
  • 1 tsp Dill
  • 1 pinch Mill salt
  • 1 pinch Mill pepper
  • 1 tbsp Possibly honey


Béarnaise sauce:

  • Melt the butter in the saucepan at medium temperature and let it cool down, remove the top foam and let the mixture cool down. Dice the onion, add the herbs and bring to the boil with a little water, add the egg yolks and whisk together in a water bath until frothy. Then pour the whole thing into the clarified butter mixture and stir.

To taste:

  • Mix with the lemon juice and the wine and add these drop by drop so that it does not curdle. Mix everything well. Round off the taste with the remaining spices and honey.


  • As the perfect light cold sauce with asparagus, vegetables and salads, with grilled meat and fish and poultry.


Serving: 100gCalories: 6kcalCarbohydrates: 0.8gProtein: 0.4gFat: 0.1g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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