Béarnaise | Dorothy Lane Market
Dorothy Lane Market

Béarnaise

PREP TIME 10 mins
COOK TIME 10 mins
SERVINGS 4
Chef Carrie Walters
  • POSTED Mar 30th, 2026
  • BY Chef Carrie Walters

INGREDIENTS

  • ¼ cup white wine vinegar
  • 1 small shallot, peeled and minced
  • ½ tsp freshly cracked black pepper
  • 1 Tbsp and 1 tsp tarragon, chopped
  • 16 Tbsp (2 sticks) butter
  • 3 large egg yolks
  • Salt, pepper, and lemon juice to taste

INSTRUCTIONS

1
Add vinegar, shallot, black pepper, and 1 Tbsp tarragon in a small saucepan set over medium heat.
2
Bring to boil and reduce heat to a simmer until there are only a few tablespoons of liquid left, about 5 minutes. Remove from heat and set aside to cool.
3
In a separate pan, melt butter and keep hot (180°F).
4
In a bowl, process egg yolks in blender or with immersion tool. Slowly add cooled shallot mixture.
5
While slowly blending, add melted butter and process until mixture is emulsified and creamy.
6
Season to taste with salt, pepper, and a splash of fresh lemon juice.

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Béarnaise

PREP TIME 10 mins
COOK TIME 10 mins
SERVINGS 4

INGREDIENTS

  • ¼ cup white wine vinegar
  • 1 small shallot, peeled and minced
  • ½ tsp freshly cracked black pepper
  • 1 Tbsp and 1 tsp tarragon, chopped
  • 16 Tbsp (2 sticks) butter
  • 3 large egg yolks
  • Salt, pepper, and lemon juice to taste

INSTRUCTIONS

1
Add vinegar, shallot, black pepper, and 1 Tbsp tarragon in a small saucepan set over medium heat.
2
Bring to boil and reduce heat to a simmer until there are only a few tablespoons of liquid left, about 5 minutes. Remove from heat and set aside to cool.
3
In a separate pan, melt butter and keep hot (180°F).
4
In a bowl, process egg yolks in blender or with immersion tool. Slowly add cooled shallot mixture.
5
While slowly blending, add melted butter and process until mixture is emulsified and creamy.
6
Season to taste with salt, pepper, and a splash of fresh lemon juice.

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