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Ten Minute Bearnaise Sauce

Want a treat for the holidays? Try this with steak cooked almost any way. Bearnaise has a reputation as difficult and showy, but far from being a challenge, this recipe is amazingly fast, and should be endlessly reproducible. Seriously: 10 minutes from start to finish.

Serves: 1


  • 2 tbsp champagne vinegar
  • 2 tbsp dry white wine
  • 1 small shallot, minced
  • 2 sprigs tarragon leaves, minced
  • ¾ tsp kosher salt
  • freshly ground pepper
  • 2 large egg yolks
  • 1 stick unsalted butter, melted


  • Combine vinegar, wine, shallot, half the tarragon, 1/4 tsp salt, and pepper in a small saucepan. Bring to a boil and simmer about 5 minutes. Let cool slightly.
  • In a blender, combine eggs, 1/2 tsp salt, and cooled shallot-wine mixture and blend for 30 seconds.
  • With the blender on, add the melted butter in a slow stream. It should take you about 30 seconds to add all the butter.
  • Add the other half of the tarragon leaves and blend for another few seconds.
  • Move to a small pitcher and serve with steaks