Béarnaise Sauce

  • Servings: 6
  • Difficulty: easy
  • Rating: ★★★★★
  • Print

A smooth and creamy sauce that pairs well with steak.


  • cups ghee
  • 4 egg yolks
  • 6 tablespoons tarragon (minced)
  • 2 tablespoons shallots (minced)
  • ½ cup chicken stock
  • ½ cup white wine vinegar
  • 1 teaspoon salt


  1. Heat a saucepan over medium heat.

  2. Add in the vinegar, stock, shallots, and half the tarragon.
  3. Boil until the liquid has reduced to about 2 tablespoons. Set aside and let it cool.
  4. Pour the egg yolks into a blender or food processor. Mix until very smooth.
  5. Add in the liquid reduction. Continue mixing until evenly combined.
  6. Place the saucepan back onto the stove over low heat.
  7. Add in the ghee for a minute or two, set aside once melted.
  8. Slowly pour the melted ghee into the blender or food processor.
  9. Add in the rest of the tarragon as well as salt. Mix until fully combined.
  10. Enjoy!


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