Use this Béarnaise Sauce Recipe to make a special sauce to be enjoyed with meat or fish. Tarragon is a less well-known herb. This is a very easy to follow recipe.

Béarnaise Sauce Recipe

Béarnaise Sauce

Creamy and delicious sauce
5 from 1 vote
Pin Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Sauce
Cuisine South African
Servings 200 ml
Calories 5 kcal


  • 120 grams butter soft, cut in pieces
  • 37,5 ml wine or tarragon vinegar
  • 2 egg yolks
  • 20 ml parsley finely chopped
  • 20 ml fresh tarragon finely chopped
  • 12,5 ml hot water
  • 5 ml lemon juice
  • 5 ml salt


  • Place the parsley and tarragon in the top of a double-boiler together with the wine or tarragon vinegar and boil over direct heat until the liquid is reduced to approximately 30 ml.
  • Remove from the stove and whisk in the egg yolk and hot water.
  • Place the top of the double-boiler over simmering water in the bottom half.
  • Add the butter, little by little, stirring all the time.
  • Do not allow the sauce to boil.
  • Season with salt and a little lemon juice and use immediately.


  • Serve with grilled meat or fish.


Calories: 5kcalCarbohydrates: 1gProtein: 1gFat: 1gSaturated Fat: 1gCholesterol: 3mgSodium: 14mgPotassium: 4mgFiber: 1gSugar: 1gVitamin A: 30IUVitamin C: 1mgCalcium: 2mgIron: 1mg
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