Recipe

Rustic Béarnaise Sauce Recipe

A decadent, tarragon-forward béarnaise with tender, savory shallots and a cozy, buttery finish. No chef ego required, just a whisk and a little confidence.

By Matt Campbell

•

4.8

A small saucepan of glossy béarnaise sauce with visible tarragon flecks, a whisk resting nearby, and a steak on a cutting board in warm kitchen light

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Béarnaise has a reputation: fancy, fussy, and one wrong move away from turning into buttery scrambled eggs. But here is the secret that makes it feel way less intimidating. Béarnaise is just a warm, tangy butter sauce that wants two things from you: gentle heat and steady whisking.

This “rustic” version leans into real life. We reduce vinegar, wine, shallots, and tarragon until it smells like a steakhouse. Then we whisk in yolks and stream in butter until it turns into a pale-gold, spoon-coating miracle. I keep the instructions super clear, and I also give you a rescue plan. Because tasting as you go is encouraged, and so is saving your sauce if it starts acting dramatic.

Close-up of a spoon lifting thick béarnaise sauce, showing its creamy texture and green tarragon specks

Why It Works

Bold flavor from a real reduction: Shallots, tarragon, peppercorns, vinegar, and wine get concentrated first, so the finished sauce tastes bright and savory, not just buttery.
Stable, creamy texture: We use gentle heat and constant whisking to build a proper emulsion that stays glossy and spoonable.
Rustic on purpose: You will see little tarragon flecks and tiny bits of shallot. It looks homemade because it is, and it tastes even better.
Built-in save moves: If it thickens too much, you loosen with warm water. If it starts to split, you restart with a teaspoon of water and whisk it back together.

Pairs Well With

Storage Tips

Béarnaise is at its best fresh and warm. That said, leftovers can still be useful if you treat them gently.

Refrigerate

Cool the sauce quickly, then store in an airtight container.
Keep refrigerated for up to 1 to 2 days.

Reheat (low drama method)

Spoon the cold béarnaise into a heatproof bowl.
Set it over a barely simmering pot of water (gentle double boiler).
Whisk constantly while it warms. If it is too thick, whisk in 1 to 2 teaspoons warm water.

Food safety note: Reheat gently and do not leave it hanging out at room temperature for long. This sauce is a live wire and it likes to be served soon after it is made.

Do not freeze

Freezing breaks the emulsion and turns the texture grainy. Béarnaise deserves better.

Common Questions

What makes béarnaise different from hollandaise?

Béarnaise is basically hollandaise’s louder, more herbal cousin. Both are warm emulsions of egg yolk and butter, but béarnaise is flavored with a vinegar reduction that includes shallots and tarragon (often with peppercorns). Hollandaise is usually lemon-forward and simpler.

Why is my béarnaise too thin?

Usually one of three things: the yolks did not thicken enough over heat, the butter went in too fast, or the sauce got too warm and started to separate. Try whisking over gentle heat for 20 to 40 seconds to thicken, and make sure your butter is warm, not screaming hot.

Why did it scramble?

Heat was too high or the pan was direct heat instead of a gentle double boiler. Next time, keep the water at a bare simmer and lift the bowl off the heat if you feel it getting too hot.

Can I make béarnaise without alcohol?

Yes. Replace the white wine with more water or a splash of low-sodium chicken stock. You still want the vinegar for that signature tang.

Can I use dried tarragon?

You can, but fresh tarragon is the point here. If you only have dried, use 1 teaspoon dried in the reduction and let it steep, then strain well. The flavor will be softer and less bright.

Should I use clarified butter?

You can use either. This recipe works with regular melted butter, which is what most of us actually do at home. If you want the sauce a little more stable, use clarified butter and keep it warm (not hot).

Is it safe to eat?

Traditional béarnaise uses gently cooked egg yolks. The yolks are whisked over gentle heat until thickened, then the sauce is served warm, not hot. If you are concerned, use pasteurized eggs, and do not hold the sauce at room temperature for long periods.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Small saucepan (for the reduction)
Heatproof bowl that fits over the saucepan (double boiler setup)
Whisk
Fine-mesh strainer (optional, for a smoother sauce)
Measuring cups and spoons
Small ladle or liquid measuring cup for pouring butter

The first time I tried béarnaise, I treated it like a sprint. High heat, fast butter, big confidence. It ended exactly how you think it did. I stared into a bowl of buttery egg curds like it had personally betrayed me.

Now I make it the way I actually cook: relaxed, curious, and paying attention. I keep the heat gentle, I whisk like I mean it, and I taste the reduction before I even think about adding yolks. When it comes together, it feels like kitchen magic you earned. And when you spoon it over steak or asparagus, it is the kind of rich, tangy bite that makes the whole table go quiet for a second.

Rustic Béarnaise Sauce Recipe

(4.8 Reviews)

Prep Time 10 mins

Cook Time 15 mins

Total Time 25 mins

Servings Makes about 3/4 cup (6 to 8 servings as a sauce)

Ingredients

For the reduction
2 tablespoons white wine vinegar
2 tablespoons dry white wine (or water)
2 tablespoons water
1 small shallot, finely minced (about 2 tablespoons)
1 tablespoon fresh tarragon leaves, chopped, plus 2 to 3 small sprigs
1 teaspoon fresh chervil or parsley, chopped (optional)
6 to 8 whole black peppercorns, lightly crushed
Pinch of kosher salt
For the sauce
3 large egg yolks
1/2 cup unsalted butter (1 stick), melted and warm, not hot (about 120 to 140°F if you want to temp it)
1 to 2 teaspoons warm water, as needed (to loosen)
Kosher salt, to taste
Fresh lemon juice, 1/2 teaspoon at a time, to taste (optional but helpful)
Cayenne or a few drops of hot sauce, optional

Rustic note: If you love shallot bits, keep them. If you want it silky smooth, strain the reduction and press gently to extract liquid.

Instructions

Make the tarragon shallot reduction. In a small saucepan, combine vinegar, wine, water, shallot, chopped tarragon, tarragon sprigs, peppercorns, and a pinch of salt. Bring to a simmer over medium heat and cook until reduced to about 2 tablespoons of liquid, 5 to 10 minutes. You are looking for a concentrated reduction that is nearly dry but not scorched. If you reduce too far, add a teaspoon of water to bring it back before adding yolks.
Cool briefly, then choose rustic or smooth. Let the reduction cool for 1 to 2 minutes. For a rustic béarnaise, remove the tarragon sprigs and fish out the peppercorns, then keep the shallots in. For a smoother sauce, strain into a heatproof bowl and discard solids. (Best of both worlds: strain it, then stir the softened shallots back in.)
Set up a gentle double boiler. Add an inch of water to the saucepan and bring it to a bare simmer. Set the bowl over the saucepan. The bowl should not touch the water.
Whisk in egg yolks. Add egg yolks to the bowl with the reduction. Whisk constantly until the mixture thickens into a pale, foamy ribbon, 2 to 4 minutes. You should see whisk lines that briefly hold on the surface. If it starts to look like scrambled eggs, pull the bowl off the heat and whisk like your dinner depends on it.
Stream in warm butter slowly. While whisking constantly, drizzle in the melted butter a little at a time. Go slow at first so the emulsion forms, then you can pour in a steadier stream. Keep whisking until glossy and thick enough to coat a spoon.
Adjust texture and seasoning. If the sauce is too thick, whisk in 1 teaspoon warm water at a time. Season with salt. Add a tiny splash of lemon juice if you want more brightness. Add cayenne if you like a little heat.
Serve right away. Béarnaise likes to be warm, not piping hot. Spoon over steak, salmon, roasted potatoes, asparagus, or Eggs Benedict. If you need to hold it for 10 to 15 minutes, keep it in a warm spot (not direct heat) and whisk occasionally.
Quick rescue if it breaks. Put 1 teaspoon warm water in a clean bowl. Slowly whisk the broken sauce into the water, a spoonful at a time, until it comes back together.

Béarnaise sauce being spooned over sliced steak on a plate with roasted asparagus

Nutrition information is estimated.

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