Classic Béarnaise Sauce

This sauce is classically served on filets mignon. It is also very delicious on chicken breasts and fish. Do not cook the finished sauce.

Serves: 6Hands-on: 10 minutesTotal: 10 minutesDifficulty: Easy

Serves: 6


  • 1⁄2 cup unsalted butter, melted
  • 1 large egg
  • 1 egg yolk
  • 1 tsp. tarragon vinegar or white vinegar
  • 1⁄2 tsp. dried tarragon
  • 1⁄4 tsp. salt
  • 1⁄8 tsp. hot pepper sauce


  • Whirl egg, egg yolk, vinegar, tarragon, salt, and hot pepper sauce in a blender or food processor for 1 minute.
  • Very slowly, with the motor running, drizzle in the hot butter.
  • Transfer to a medium bowl and beat until thickened. Immediately pour into a sauce boat and serve.