18 December 2012,20:27 by

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Serves :

Preparation Time :
10 minutes

Cooking Time :
17 minutes

Preparation Method :

  • Boil the wine, vinegar, shallots and the herbs into a saucepan down to half the quantity of liquid. Then pass it through a fine strainer.
  • Slowly melt the butter, make sure not to brown.
  • Whisk the egg yolks together with the herb liquid in a water bath. Slowly add the butter, keep stirring.
  • Spice the sauce Béarnaise with salt and pepper and serve immediately.


  • 145 grams butter
  • 2-3 shallots, peeled and diced
  • ½ bunch of tarragon, washed, dried and finely chopped
  • 90 ml white wine
  • 3 teaspoon tarragon vinegar
  • ½ bunch of chervils, washed, dried and finely chopped
  • 3 egg yolks
  • Pepper and salt, to taste

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