Classic Béarnaise Sauce 

Use this versatile sauce with seafood, poultry, vegetables and egg dishes. Recipe may be doubled.


2 Tbsp. HOLLAND HOUSE White Wine Vinegar
2 Tbsp. white wine* (Chablis, chenin blanc or pinot grigio)
1 Tbsp minced shallots
1 tsp. dried tarragon* or 1 Tbsp chopped fresh tarragon
8 Tbsp. (1 stick) butter
3 egg yolks


In a very small saucepan, stir together White Wine Vinegar, wine, shallots and tarragon. Simmer until reduced by half, about 5 minutes.

Melt butter in a 1-cup measuring cup in microwave oven. Place egg yolks in blender container; blend on low speed 15 seconds. Continue running on low, and slowly pour in butter. Continue to blend 30 seconds more. Add White Wine Vinegar-shallot mixture; blend until smooth.

Makes 1 cup.

* Notes:
  • Substitute Holland House White Cooking wine for table wine.
  • The fresher the dried tarragon, the better the béarnaise.
  • The sauce holds up well stored in the refrigerator. Reheat on low (in the microwave or stovetop), stirring regularly.


Per serving (2 Tbsp.): 130 calories, 1g protein, 1g carb, 13g fat (8g sat. fat), 110mg chol, 80mg sodium, 0g fiber
Classic Béarnaise Sauce 
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