Mary Berry Béarnaise Sauce Recipe

Name: Mary Berry Béarnaise Sauce Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 2 tbsp white wine vinegar; 2 tbsp dry white wine; 1 small shallot, finely minced; 1 tbsp tarragon stems (or 1 tsp dried tarragon); 6 whole black peppercorns, lightly crushed; 3 large egg yolks; 200g unsalted butter, melted and kept warm; 1 tsp lemon juice (plus more to taste); 2 tbsp fresh tarragon leaves, finely chopped; Pinch of salt, to taste; Pinch of cayenne pepper (optional)

If you love a classic steakhouse finish, this béarnaise sauce delivers that luxurious, buttery pour with a bright tarragon kick. It’s silky and rich, with a gentle tang from the vinegar reduction and a peppery warmth that makes everything taste instantly special. I’d call it medium difficulty, but absolutely doable at home if you keep the heat low and whisk steadily. From start to finish, it takes about 20 minutes.

Ingredients

For the tarragon reduction

2 tbsp white wine vinegar
2 tbsp dry white wine
1 small shallot, very finely minced
1 tbsp tarragon stems (or 1 tsp dried tarragon)
6 whole black peppercorns, lightly crushed

For the béarnaise sauce

3 large egg yolks
200g unsalted butter, melted and kept warm (not hot)

To finish

1 tsp lemon juice, plus more to taste
2 tbsp fresh tarragon leaves, finely chopped
Pinch of salt, to taste
Pinch of cayenne pepper (optional)

How to Make Mary Berry Béarnaise Sauce Recipe

Prepare the oven: There’s no oven for béarnaise, but the same idea applies: get your heat source ready first. Put a small pan on the hob with 2 to 3cm of water and bring it to a very gentle simmer. You want quiet steam, not a rolling boil.
Mix the reduction: Add the white wine vinegar, white wine, minced shallot, tarragon stems, and crushed peppercorns to a small saucepan. Simmer for 4 to 6 minutes until you have roughly 1 tablespoon of liquid left. Strain into a small bowl and let it cool for 2 minutes so it’s warm, not scorching.
Prepare the butter: Melt the butter in a small pan or microwave jug. Keep it warm. If it’s bubbling hot, it can break the sauce, so let it sit for a minute before you start whisking.
Mix the yolks: Put the egg yolks into a heatproof bowl (glass or metal works well). Whisk in 1 to 2 teaspoons of the warm reduction. Set the bowl over your gently simmering water and whisk constantly until the yolks look paler and slightly thicker, about 1 to 2 minutes.
Bake: This is the “gentle cook” stage. Still whisking, drizzle in the warm melted butter very slowly at first, almost drop by drop, until the sauce starts to look glossy and emulsified. Once it has thickened, you can pour the butter in a thin steady stream, whisking all the time, until it’s thick, smooth, and spoonable.
Cool: Take the bowl off the heat and whisk for 20 to 30 seconds. This small cooling step helps stop the eggs from overcooking and keeps the texture velvety.
Assemble: Stir in the lemon juice, chopped fresh tarragon, a pinch of salt, and cayenne if using. Taste and adjust. If it feels too thick, whisk in 1 teaspoon warm water. Serve straight away, warm, not piping hot.

Tips

Why did my béarnaise sauce split, and how do I fix it?

Splitting usually means the butter went in too fast or the heat was a touch too high. Take the bowl off the heat and whisk in 1 to 2 teaspoons of warm water. If it’s badly split, start again with 1 fresh yolk in a clean bowl, then whisk the split sauce into it slowly, like you would with oil in mayonnaise.

How do I stop béarnaise from scrambling?

Keep the bain-marie gentle. If you see steam aggressively puffing or hear the water boiling, lower the heat and pull the bowl off to whisk for a moment. Constant whisking is your best insurance.

Can I make béarnaise without clarifying the butter?

Yes. For home cooking, melted butter is perfectly fine. If you want the sauce extra stable, pour off the clear golden butter and leave the milky solids behind, but it’s optional.

How do I keep béarnaise warm while I cook steak?

Keep it in the bowl over a pan of warm (not simmering) water, and whisk every couple of minutes. If it thickens as it sits, loosen with a teaspoon of warm water.

Serving Suggestions

Spoon over steak, fillet, ribeye, or sirloin
Serve with salmon, grilled prawns, or pan-fried cod
Drizzle over asparagus, green beans, or artichokes
Use as a rich topping for poached eggs and crispy potatoes

Storage

Room temperature

Béarnaise is best served fresh. You can hold it warm for up to 1 to 2 hours, ideally in a warm spot or over barely warm water, whisking occasionally. Do not leave it out longer than that because of the egg yolks.

Refrigerator

Store in an airtight container for up to 24 hours. It will firm up when chilled. Reheat very gently over warm water, whisking constantly, and loosen with a teaspoon of warm water if needed. Avoid the microwave, it tends to split or curdle the sauce.

Freezing

I don’t recommend freezing béarnaise, as the emulsion often breaks and the texture turns grainy. If you do freeze it, thaw overnight in the fridge and reheat very gently while whisking, knowing it may not return to its original silkiness.

Nutrition

Calories: 200 kcal
Carbohydrates: 1 g
Protein: 2 g
Fat: 21 g
Saturated fat: 13 g
Sodium: 120 mg

Nutrition values are estimates and will vary depending on your ingredients and serving size.

FAQs

What is béarnaise sauce made of?

Béarnaise is a classic emulsified butter sauce made from egg yolks, butter, and a vinegar reduction flavored with shallots, peppercorns, and tarragon. It’s similar to hollandaise but with a more herbaceous, tangy finish.

Can I make béarnaise sauce ahead of time?

Béarnaise is at its best freshly made. If you need a head start, you can make the tarragon reduction earlier in the day and keep it covered at room temperature. Whisk the sauce together just before serving.

Why is my béarnaise sauce too thick?

If it thickens too much, it usually just needs a little liquid. Whisk in 1 teaspoon of warm water at a time until it loosens to a pourable consistency. Don’t add cold water, it can shock the emulsion.

Can I use dried tarragon instead of fresh?

Yes. Use dried tarragon in the reduction (about 1 teaspoon) for flavor, but try to finish with fresh tarragon if you can. If you only have dried, use a small pinch at the end and let it sit for a minute to soften.

What’s the difference between béarnaise and hollandaise?

Both are warm butter sauces thickened with egg yolks. Hollandaise is typically lemon-forward and simple, while béarnaise uses a vinegar, shallot, peppercorn, and tarragon reduction, giving it a sharper, herbal flavor.