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Béarnaise Sauce

Béarnaise Sauce
Béarnaise Sauce

I know it is kind of mean to picture such a beautiful plate and just talk about the sauce, but such is life. More about it below.

This recipe yields 500 gr. of sauce.


1 bunch tarragon, chopped

350ml grapeseed oil

1 tbs Dijon mustard

2 tbs white wine vinegar

1 egg, at room temperature


  1. Place the herbs and 100ml oil in a narrow jug. Blend with a stick blender until smooth (add a little more oil to loosen if needed).

  2. Add mustard, vinegar, egg and a large pinch of sea salt. Blend, slowly adding the remaining oil, until smooth.

  3. Cover surface with plastic wrap and chill until needed. (Bearnaise mayonnaise will keep in an airtight container in the refrigerator for up to 3 days.)


  1. Parsley or other herbs can be added.




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