Bearnaise Sauce

Use this sauce whenever hollandaise sauce is called for, it makes a tasty change.

Makes 1/2 cup
Prep Time:
Cook Time:

How to Cook

  1. Place vinegar, onion, Gregg's Rubbed Tarragon and Black Peppercorns in a small saucepan. Simmer until reduced by half. Strain and keep vinegar reduction.
  2. In a blender or food processor place egg yolks and 1 - 2 tablespoons of vinegar reduction.
  3. While motor is running add hot melted butter in a steady stream until all is added and sauce is completely blended.
  4. Use immediately on fresh steamed asparagus, fish, steak or eggs.


  • ½ cup white wine vinegar
  • ½ onion, diced
  • 1 ½ tsp Gregg's Tarragon Leaves
  • Gregg's Whole Black Peppercorns, freshly ground
  • 3 egg yolks
  • 125 g butter, melted

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