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Homemade tarragon béarnaise

Homemade tarragon béarnaise

Sauces

A butter and egg-based emulsified sauce, made with reduced vinegar and shallots, and flavored with tarragon and parsley. Ideal with fish.

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Recipe from Roozitaa, Farough, adapted by Recette de cuisine ·

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This béarnaise sauce is made from reduced vinegar, egg yolks, and butter. It pairs well with fish and poultry.

Ingredients and directions

  • Prep time20 min
  • Cook time15 min
  • Total35 min
  • DifficultyHard
  • CostBudget
  • Cooking methodEmulsion made in a water bath
  • Estimated cost$5.28 $1.32 / serving Estimated price; varies by store. Converted from euros at the ECB rate of October 15, 2026.

Ingredients

4 people
  • $0.22
  • $1.76
  • $0.33
  • $1.39
  • $0.53
  • $1.05

Prices from US supermarkets for 5 of 6 ingredients; Belgian prices for the rest.

Directions

  1. Reduce the vinegar with the shallots or garlic and 2 tablespoons of cold water in a covered saucepan until only 1 or 2 tablespoons remain.
  2. Strain the vinegar and shallots. Add the egg yolks to the strained vinegar and whisk until smooth. ≈ 4 min
  3. Place the container in a warm water bath to gently warm it. Remove it, add a small piece of butter (about 15g), and mix. Repeat with another piece of butter, warming it in the water bath if necessary.
  4. Continue to do this until all the butter is used. Avoid adding the butter when it is too hot. ≈ 3 min
  5. Once there is no butter left, the sauce is ready. Add the salt, pepper, chopped parsley, and chopped tarragon. ≈ 3 min
  6. You can also serve it without chopped herbs, alongside fish and poultry. ≈ 2 min

The bill

Homemade tarragon béarnaise

  • 2-3 shallots or cloves of garlic, chopped$0.22
  • Finely chopped tarragon, in small amounts$1.76
  • 250 ml of white vinegar$0.33
  • 150 g of butter$1.39
  • 1 teaspoon of pepper$0.53
  • 3 egg yolks$1.05

Total$5.28

that's $1.32 per person

Estimated price; varies by store.

Equipment

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Before you start

Ingredients

  • 2-3 shallots or cloves of garlic, chopped
  • 3 to 4 fresh sprigs of parsley
  • Finely chopped tarragon, in small amounts
  • 250 ml of white vinegar
  • 150 g of butter
  • 1 teaspoon of pepper
  • 3 egg yolks
  • salt, to your liking

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