Sauce Béarnaise – The best sauce in the world

Sauce Béarnaise is always the perfect side for a steak. 🙂

But beware, there is a risk of getting addicted. 🙂 You never want to eat the sauce out of a pack any more. E-numbers- no thanks. A pack of butter and natural ingredients will do the trick.

Sauce Béarnaise

Recipe: Sauce Béarnaise

Amount: 4 servings


250 g butter, full fat – no debate
3-4 egg yolks
3 tsp of Bearnaise-essens or wine vinegar
White pepper


Preperation Béarnaise-Essence

To make Sauce Béarnaise you need Béarnaise-essence. In Denmark you can buy that for a horridness price. Better make it yourself to save time and money.

Boil the fresh tarragon leaves in white vinegar, white wine, and salt. Boil the liquid to reduce it to an essence. That takes about 20 minutes. Fill the Béarnaise-essence in a clean bottle. It lasts forever. You can use the essence also to make Sauce Hollandaise.

Preperation Sauce Béarnaise

  • There are two ways to prepare the sauce Béarnaise. Firstly, in a saucepan over a water bath. Or secondly, the hard way, directly on the stove at the lowest possible heat. We do it the hard way at home.
  • In order to get rid of salmonella on the egg shell, pour boiling water over the eggs. Leave them in the hot water for about 1-2 minutes. Then separate the egg yolks and whites. You can also take egg yolks out of the pack.
  • Afterwards whisk the egg yolk with the essence until the mixture foams and thickens. Then put the pot in the warm water bath. Melt the butter in portions over the lowest heat possible. Most important to remember is to stir, otherwise the sauce will curdle.
  • Finally season the sauce with salt and WHITE pepper.
  • Enjoy. But beware, there is a risk of addiction.

Why does the Sauce Béarnaise curdle?

Firstly, it is a question of temperature. A Sauce Béarnaise separates when it (or parts of it) reaches more than 60 degrees Celsius. This means that the emulsion dissolves and the fat and egg yolk are clearly separated again.

Another reason could be that the fat was added too quickly. Or the temperature is just below the critical limit for the egg yolk. In all three cases the bond in the sauce is lost.

How to … rescue a Sauce Béarnaise?

  1. Variation (tested and approved several times): add 2-3 tbsp of cream to the Béarnaise and stir the cream in with a whisk.
  2. Variation: carefully stir in 2-3 ice cubes. This works best when the sauce is too hot and you have to lower the temperature quickly.


The better the butter, the better the Béarnaise. That means, the more fat, the better 😛 No debate. Low fat is a no-go for a Béarnaise.

Prepared the sauce just before serving. You cannot reheat it. However, it is possible to keep it warm in a water bath. To do this, take the warm water bath off the stove. Avoid the classic beginner’s mistake. If you leave the finished Sauce Béarnaise in a hot saucepan on the stove, it will separate too.

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