Make it Scotch

Bearnaise Sauce

  • Prep 5 mins
  • Cook 15-20 mins
  • Serves 4

Ingredients

Cooking Method

  • 1
    Put the vinegar, shallot, 2 tablespoons of tarragon (keep one for later) and a little salt in a saucepan and boil until reduced by half.
  • 2
    Strain into a large bowl and set aside to cool.
  • 3
    Add a teaspoon of water to the beaten egg yolks and add the eggs to the cooled vinegar with the lemon juice.
  • 4
    Set the bowl over a pan of barely simmering water (the water shouldn’t touch the bottom of the bowl) and whisk until the egg yolks have thickened enough to coat the back of a spoon.
  • 5
    Carefully remove the bowl from the heat and slowly pour in the warm melted butter, whisking vigorously as you go. You can use an electric whisk to do this.
  • 6
    Once all the butter is added and you have a thick and smooth consistency, stir in the remaining tarragon, season to taste and serve.
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