Béarnaise Sauce

0 stars based on 0 votes.
0 ratings
Rate This Recipe


  • 1/4 cup white wine
  • 1/4 cup white wine vinegar
  • 1 tablespoon finely chopped shallot
  • 1 tablespoon chopped fresh tarragon, or 1 teaspoon dried
  • 2 large egg yolks
  • 1 tablespoon water
  • 1/8 teaspoon salt
  • 1 /2 cup (1 stick) butter, melted
  • 1 teaspoon TABASCO® brand Original Red Sauce


Combine wine, vinegar, shallot, and tarragon in a small saucepan and bring to a boil; cook until liquid is reduced to about 2 tablespoons. Strain and set aside.

Whisk egg yolks with water and salt in a medium-size glass or stainless steel bowl. Place bowl over (but not in) a large saucepan of simmering water and whisk until warm.

Slowly add the warm butter, a tablespoon or so at a time, whisking constantly until butter is incorporated. Continue whisking until all butter is incorporated and sauce is thickened. Whisk in reduced vinegar mixture and TABASCO® Sauce and serve immediately.

Makes about 1 cup.

To make Choron Sauce, whisk in 2 teaspoons tomato paste when adding the TABASCO® Sauce.

Talk About It!

Post a Comment

Your Comment:



Comment Policy

You agree not to post material that infringes on the ability of others to enjoy TABASCO.com. We reserve the right to remove any comment.

Privacy Policy

We do not share your email address and will not email you unless you request that we do.
Read More

Verify that you are a human being.

Add Comment
Be the first to comment on this recipe!