Béarnaise sauce

Add a touch of luxury to your steak with David Massey's recipe for a classic French, tarragon-flavoured sauce
By David Massey
Béarnaise sauce
  • Rating:
  • Serves: 2
  • Cook Time: 5 minutes
  • Prep Time: 5 minutes
  • Effort: easy



  • 2 tbsp tarragon vinegar
  • 1 small shallot, finely diced
  • 2 tsp tarragon, leaves chopped, stalks reserved
  • 2 egg yolks
  • 150 g butter, melted
  • 1 pinches black pepper


1. In a small stainless steel pan, place the tarragon vinegar, diced shallots and the tarragon stalks. 2. Bring to the boil and cook until almost all the liquid has evaporated. Strain and allow to cool. 3. Add the egg yolks and whisk until thick. 4. Very slowly, add the melted butter, mixing well as you do so and leaving behind any residue from the melted butter. 5. Mix in the freshly chopped tarragon. Season with salt and freshly ground pepper and serve with steak cooked to taste.

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