Chef John’s Béarnaise Sauce
To make the sauce, you need to prepare a reduction with tarragon and vinegar.
The reduction is used to make the sauce rich and flavorful.
The sauce is finished with a compound butter that adds extra flavor.
The final sauce is creamy and has a good balance of flavors.
By Nadia Kovalenko
Posted October 21, 2026Share
Time
Calories
Servings
Difficulty
Description
To make the sauce, you need to prepare a reduction with tarragon and vinegar.
The reduction is used to make the sauce rich and flavorful.
The sauce is finished with a compound butter that adds extra flavor.
The final sauce is creamy and has a good balance of flavors.
Quick Tip Read the recipe in its entirety before you start cooking. This will help you understand the ingredients, steps, and timing involved, and allow you to prepare any necessary equipment or ingredients beforehand.
Ingredients 15
1 cup fresh tarragon leaves, coarsely chopped
0.5 cup thinly sliced shallots
1 teaspoon whole black peppercorns
0.5 cup white wine vinegar
0.5 cup white wine
0.33333334326744 cup water
0.25 cup chopped fresh tarragon
1 teaspoon drained capers
1 tablespoon cold unsalted butter
2 large egg yolks
3 tablespoons tarragon-vinegar reduction
8 tablespoons cold unsalted butter
1 tablespoon caper-tarragon compound butter
salt and cayenne pepper to taste
1 pinch freshly ground black pepper
Instructions
-
1
Place 1 cup of tarragon, 0.5 cup of shallots, and 1 teaspoon of peppercorns in a saucepan. Pour in 0.5 cup of white wine vinegar, 0.5 cup of white wine, and 0.33333334326744 cup of water. Heat over medium-high heat and bring to a simmer. Reduce heat to medium-low and simmer for 20 to 30 minutes until the liquid is reduced to about 3 tablespoons. Strain the liquid into a bowl.
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2
To make the compound butter, place 0.25 cup of chopped tarragon and 1 teaspoon of capers in a mortar. Mash with a pestle for about 1 minute. Add 1 tablespoon of cold butter and mash until combined. Wrap the mixture in plastic wrap and chill.
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3
To make the Bearnaise sauce, place 2 large egg yolks in a stainless steel bowl. Add 3 tablespoons of the tarragon reduction and whisk. Add 8 tablespoons of cold butter in cubes. Place the bowl over low to medium heat and whisk until the sauce thickens. This takes 8 to 10 minutes. Stir in 1 tablespoon of compound butter. Season with salt, cayenne pepper, and black pepper.
Nutrition Facts
Servings 8
Amount Per Serving
-
Calories 152 kcal
% Daily Value *
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Total Fat 14g
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Saturated Fat 9g
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Cholesterol 86mg
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Sodium 38mg
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Total Carbohydrate 3g
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Protein 1g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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