Béarnaise is hollandaise with a reduction in place of the lemon, and that reduction is the entire difference: vinegar, shallot, peppercorn and tarragon cooked down to almost nothing. Everything else is the same balancing act with heat — warm enough to thicken the yolks, never hot enough to scramble them.
The ratio¼ cup vinegar reduction + 3 yolks + 1 cup melted butter, whisked below 160°F.
By Vince Gonzalez · Published July 2026 · Sourcing verified 5 Jul 2026
Prep10 min
Cook15 min
Makes1 cup
CuisineFrench
Cost$$
VegetarianGluten-free
Contains dairy · eggs
Make it vegan: use plant milk, oil, or a vegan cheese for the dairy, and a flax or aquafaba egg for the egg.
The Ingredients — and where to get them
Cook for1cup
Our ratio, your call. The amounts below are a tested starting point — a version, not the one and only. Anything tagged to taste is the knob you turn: start there, then make it yours.
White wine vinegar
A third of a cup, reduced with the aromatics to about two tablespoons.
Make the reductionVinegar, shallot, cracked pepper and half the tarragon simmered until only about two tablespoons of liquid remain. Strain and cool slightly.
Build the sabayonYolks and the reduction in a bowl over barely-simmering water, whisked constantly. It thickens and roughly triples in volume over three or four minutes.
Watch the heatThe bowl must not touch the water and the water must not boil. If the yolks start looking grainy, pull the bowl off and whisk in a teaspoon of cold water.
Stream in the butterOff the heat, warm butter in a thin thread while whisking. Slowly at first — this is an emulsion and it breaks the same way mayonnaise does.
Finish with tarragonRemaining chopped tarragon, salt, and a little more vinegar if it needs sharpening. Serve within the hour; it will not survive the fridge.
If it breaksFresh yolk in a clean warm bowl, then whisk the broken sauce into it drop by drop. Same rescue as mayonnaise.
Make it yoursSwap the tarragon for chervil and it becomes a sauce paloise with mint. Tomato paste stirred through makes choron. Calabrian chili in the reduction is excellent on steak.
Not really — the cream, custard, or emulsion turns grainy or splits once thawed. This one is best kept fresh in the fridge.
Can you make How to Make Béarnaise ahead of time? — Best fresh
Best made fresh and served soon — it loses its edge standing around. You can prep the parts ahead, but finish and serve it close to the table.
Is How to Make Béarnaise gluten-free? — Yes
Yes — nothing in this recipe as written contains gluten. As always, glance at the labels on any packaged items (broth, sauces, chocolate), since brands vary.
Is How to Make Béarnaise vegan? — Vegetarian, not vegan
It’s vegetarian but not vegan as written — it has dairy and egg. Make it vegan: use plant milk, oil, or a vegan cheese for the dairy, and a flax or aquafaba egg for the egg.
Community Notes
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