Sauce Béarnaise

This classic sauce is usually served with filet mignon, prime rib of beef, or fish. It’s excellent with swordfish or salmon.

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

Serves: 6


  • 1 cup unsalted butter
  • 1 large egg
  • 2 egg yolks
  • 1 Tbsp. white wine vinegar
  • 1⁄2 tsp. dried tarragon
  • 1⁄8 tsp. cayenne pepper
  • 1⁄4 tsp. salt


  • Melt the butter in a small, heavy saucepan over very low heat. Put the eggs, vinegar, tarragon, and cayenne in the jar of a blender or food processor. Blend well.
  • With the motor running on low, add the hot butter, a little at a time, to the egg mixture.
  • Return to the pan you used to melt the butter. Add salt. Whisking, thicken the sauce over low heat. As soon as the mixture thickens, remove from heat pour into a bowl or a sauce boat. Serve warm.