Authentic Bearnaise Sauce – Bearnaise tutorial – Step by Step French Recipe

Authentic Bearnaise Sauce – Bearnaise tutorial – Step by Step French Recipe

BECOME A STUDENT OF OUR FRENCH ONLINE CULINARY SCHOOL TODAY! Learn how to make an authentic French Bearnaise sauce with this step by step video recipe.

It is only by using the correct recipe and the right cooking techniques that you will be able to make this sauce at home. The Bearnaise sauce is an absolute classic in French cuisine and is usually served in French brasserie and restaurants when ordering grilled Meats or Fish.

as this being a very old video I did when I started and In the light of recent comments about the measurements conversion from metric to table spoons not being accurate I propose to add the measurement of the Bearnaise sauce as per Joel Robuchon ‘s main assistant (companion) Eric Bouchenoire just to show that Bearnaise is never the same in 2 recipes.

this will allow to make a Bearnaise sauce for 4 people. use the same technique as in the video. except that you do the reduction with the shallots and tarragon plus pepper first and only add the chervil at the end.( the stage at which I am adding the rest of the herbs)

– 250 g of unsalted butter ( for the clarified butter)
– 4 egg yolks mixed 1 table spoon of water.
– 3 shallots finely chopped
– 4 tablespoons of chopped tarragon
– 2 tablespoons of chopped chervil
– 200 ml of white wine
– 100 ml of tarragon vinegar
– 2 teaspoons of freshly cracked black
– Salt and pepper to season


ingredients I use in the video:

2 table spoons of good quality dry white wine
3 table spoons of tarragon vinegar (or simple white vinegar if you do not have tarragon vinegar)
2 egg yolks
2 table spoons of cold water
100 grams of clarified butter
15 grams of finely chopped French shallot ( Aprox 1 small shallot)
2 tablespoon of freshly chopped tarragon (1 to start with then add the other one at the end)
1 table spoon of freshly chopped chervil (1 to start with then add the other 1 at the end)
1 teaspoon of black peppercorn (roughly crushed )
a pinch salt for the seasoning

Here is link for the clarified butter:

link for the explanation on how to keep track of the temperature of your sauce:

for food convertion:


About The Author



  • Stoyan Kasabov on February 13, 2020


  • Paul Secon on February 13, 2020

    WOW!! I forgot!! These guys don’t use a double boiler they just go over an open flame. Fuckin A!!?

  • Leonardo Alves on February 13, 2020

    where were the shallots used? Am I missing something?

  • leonard hirst on February 13, 2020

    Bravo Monsieur pour ce que vous faites ! Vous avez un grand talent et beaucoup de pédagogie.
    Vive la cuisine française !

  • Sigridovski on February 13, 2020

    I thought you had to boil the herbs in water and throw out the herbs. I have used lemon or apple cider vinegar and eggyolks with butter together. Now I will try this – must get some wine vinegar but I never have wine, so I will try without.

  • Residentq3 on February 13, 2020

    But the sauce is cold, since you turn off the heat when put butter in. Kinda an easy way out.

  • sandeep tamang on February 13, 2020

    Love your video's Chef

  • TEMUJIN ARTS on February 13, 2020

    Just earned a subscription!
    Mon plaisir!!

  • Carl Tomacruz on February 13, 2020

    So adding capers is wrong?

  • cristopher wong on February 13, 2020

    1) Shallot, Chinese parsley, Terragon, white sour wine reduction.

    2) butter mayonnaise or as we intellectual calls, mommy Hollandaise (please don't animefied this)

    3) combine both while slowly whisking (don't whip. That's too kinky), keeping her hot

  • Bazzaen on February 13, 2020

    Excellent video but you really do need alot of patience with French cooking

  • Kim Hansen on February 13, 2020

    Thanks a lot for this instruction. I think few people here in Denmark have tried a real Bearnaise. We get the Knorr version and readymade sauces everywhere, and that has NOTHING to do
    with the real thing. I made it New Years eve and it turned out fantastic. I think one of the things that people often miss, is to add a little water. Very well spoken English by the way. I have
    visited France many times, and enjoy the food.

  • Maggie H on February 13, 2020

    Ok I'm convinced I love to cook and I humbly admit I'm a really good cook but I love listening to what you have to say!, this a bit like making mayonnaise and always make my own mayo but this is not how I have made my Bernaise,! I even grow and dry my own French Tarragon! I will definitley use this technique next time I make Bernaise!

  • Brazoncius Roxfort on February 13, 2020

    This is literally the only true bearnaise sauce recipe video I have seen on Youtube. Everything else that passes for bearnaise is just mayonnaise or unfinished emulsions of eggg yolks in butter. Bravo to the uploader.

  • Agar Guest on February 13, 2020

    Let's not panic! Funny ?

  • Федор Григорьев on February 13, 2020

    Hello! What are the costs of studying at French Cooking Academy Online?

  • Brent McGee on February 13, 2020

    I have a fantasy where mine looks like this on the first try

  • Joco Game on February 13, 2020

    Can't find chervil, which herb would be a good substitute?

  • Charles Nassor on February 13, 2020

    I tried your recipe and I just wanted to let you know it was outstanding thank you very much and as I look forward to all of your other recipes… Once again thanks

  • Gerald Brienza on February 13, 2020

    I make it in the blender (see Sam the cooking guy for recipe.) It comes out so good and very easy, almost fool-proof.

  • utbbabe on February 13, 2020

    sorry it is a little stiff at the end ….should be more loose and to keep it warm during restaurant service keep it in a thermos , but a bigger batch….I used to make a gallon at a time and it never broke or got too cold to serve

  • David Almeroth on February 13, 2020

    Sorry in advance for multiple questions.

    Why the white wine, and why the white vinegar ?

    Does the alcohol draw out herb oils ?

    Is the combo of wine and vinegar important ? … why not use just white wine ?


  • Eire on February 13, 2020

    Thank you for your Recipe, very kind of you to leave in Description Box. The French are the best Cooks.

  • Christian StClaire on February 13, 2020

    Well done, I put some shallots in mine.

  • Dumb Buns on February 13, 2020


  • bilo Z on February 13, 2020

    Subscribing has an advantage!! You get old videos so u don’t miss out on anything. This video is 3 yr old (from the comments) and looks delicious. You make French cooking easy but I find the French ingredients hard to find.

  • Yasmeen Hassan on February 13, 2020

    What non alcoholic substitute can I use for the white wine?

  • bass sic lee cantouchdis on February 13, 2020

    That's how I was taught glad to see it done correctly for a change ,

  • Rizalito Cebel on February 13, 2020

    Great cooking thanks
    I am here to invite some people to check my own and subs

  • Jon Digene on February 13, 2020

    I see some people use just cubes of butter insted of clarified butter. What's the difference?

This Is Taco Nation | Bon AppétitFormer chief of staff Kelly rejects Trump North Korea approach as futile: report