Servings 4


  • 50 ml tarragon vinegar
  • 50 ml white wine, or water
  • 1 tsp crushed white peppercorns
  • 4 tbsp tarragon stalks, chopped
  • 175 g unsalted butter
  • 4 egg yolks
  • ½ lemon
  • 1 pinch caster sugar
  • 4 tbsp fresh tarragon, chopped
  • salt and freshly ground black pepper


  • Heat the vinegar and wine or water in a pan with the peppercorns and stalks, bring to a boil and simmer rapidly until the liquid has reduced by half to 50ml.
  • Strain out the peppercorns and stalks, return the liquid to the pan and bring it back to the boil.
  • Meanwhile, gently melt the butter in a pan.
  • Add the reduced liquid and bring to a rolling boil.
  • Place the egg yolks in a liquidiser and blitz, then gradually add the vinegar and butter mixture into the liquidiser in a thins stream through the lid.
  • Pour sauce into a bowl and leave for 3 minutes, stirring occasionally and hey presto, thick cooked bearnaise sauce.
  • Taste the sauce and adjust the seasoning, adding a squeeze of lemon juice, pinch of sugar if necessary and the chopped tarragon. Keep warm
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Nutrition Facts
Really Easy Bearnaise Sauce
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
Course Dressings & Sauces, Egg
Cuisine Spring
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