A Faultless Béarnaise sauce

A Faultless Béarnaise sauce


For 2 cups of sauce

  • ½ cup of white wine
  • ½ Maille Chardonnay vinegar
  • ½ of shallots, finely diced
  • 1 tbsp crushed peppercorns
  • 4 egg yolks
  • 1 tbsp cold water
  • 2 cups of cold water (for a bain marie)
  • 2½ cups of soft butter
  • Fresh herbs (tarragon, parsley, chives, chervil), chopped
  • Pinch of salt


  1. Put the shallots and pepper corns in a pan.
  2. Add half the tarragon, then the Maille Chardonnay vinegar and white wine.
  3. Bring to a gentle heat and reduce until the mixture is has nearly evaporated.
  4. Meanwhile, add the water to another saucepan and bring to a gentle boil.
  5. Melt the butter in a bowl over the water and turn off the heat.
  6. Add two tablespoons of water to the tarragon and vinegar mixture.
  7. Add the egg yolks.
  8. On a gentle heat, whisk the mixture into the consistency of a sabayon (thick and mousse like), ensuring the heat is no higher than 60°C.
  9. Remove from the heat and add the melted butter one ladle at a time (ideally at a temperature of 40°C). Season the sauce.
  10. Pass the mixture through a muslin cloth into a bowl to keep the consistency smooth.
  11. Add the remaining fresh herbs, season with salt and mix thoroughly.
  12. Serve the béarnaise with your favorite cut of steak.