Mary Berry Bearnaise Sauce

I first made Béarnaise sauce because I wanted to impress someone. Big mistake—well, the date didn’t go brilliantly, but the sauce definitely did. It was silky, fragrant with tarragon, and had that perfect balance of tang and butteriness that takes a plain steak from “alright” to “restaurant-level”.

The first time I made it, I curdled the eggs—classic rookie move. I’d overheated the pan, stopped whisking for two seconds, and boom: scrambled mess. But I didn’t give up. I tried again, this time taking it slow over a pan of simmering water, and the result? Magic. Let me show you how I fixed it and what really matters in this classic French sauce with Mary’s straightforward method.

Why This One Works So Well

It’s the vinegar reduction that makes this sing. Most recipes jump straight to the egg yolks and butter, but Mary has you reduce shallots and tarragon in vinegar first—which builds flavour from the base up. And unlike hollandaise, Béarnaise has character. The white pepper adds warmth, and the tarragon gives it that unmistakable herby lift. Plus, using a bain-marie (bowl over simmering water) gives you better control—so your sauce doesn’t split or overcook.

INGREDIENTS + WHY THEY MATTER

• Tarragon Vinegar (4 tbsp) – This gives the sauce its classic tang and herby depth. Can’t find it? White wine vinegar + a sprig of fresh tarragon works in a pinch.
• Shallot (1, finely chopped) – Brings sweetness and body to the reduction. Don’t sub with onion unless absolutely necessary.
• Fresh Tarragon (1 tbsp, chopped) – The soul of the sauce. Dried won’t cut it—fresh only.
• Egg Yolks (2) – Rich and creamy base. Whisked gently to create that fluffy, airy texture.
• Butter (90g) – Melted slowly and added gradually to emulsify with the yolks. I’ve used clarified butter for extra gloss—but regular works beautifully.
• Salt & White Pepper – White pepper blends in without the speckles. It adds a gentle heat that’s traditional in French sauces.

Making It Yours (Without Ruining It)

• Can’t Find Tarragon Vinegar? Use white wine vinegar and add a tiny sprig of tarragon during the reduction.
• Want a Lighter Sauce? Whisk in 1–2 tsp of warm water or lemon juice at the end to loosen.
• Herb Variations: Swap tarragon for chervil or a little fresh chive for a milder twist.
• Need a dairy-free version? I tried it once with vegan block butter—it worked, but you lose a bit of richness.

MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

What Went Wrong	Why It Happens	How to Fix It
Sauce split/curdled	Heat too high or butter added too fast	Whisk constantly and keep water simmering, not boiling
Too vinegary	Didn’t reduce vinegar enough	Reduce to about ⅓ of original volume—this softens the bite
Watery or thin	Didn’t whisk yolks long enough	Keep whisking until thick and ribbon-like
Grainy texture	Used chopped onion instead of shallot	Stick to shallot for finer, sweeter flavour

HOW TO MAKE MARY BERRY’S BÉARNAISE SAUCE

1. Make the Reduction – In a small saucepan, combine tarragon vinegar, chopped shallot, and half the tarragon. Boil gently until reduced by about a third. Set aside to cool.
2. Prep the Yolks – Place egg yolks in a heatproof bowl. Set the bowl over a saucepan of simmering water (don’t let the bottom touch the water). Add the cooled vinegar reduction and whisk constantly until the mixture thickens to a light, fluffy texture.
3. Add Butter – Slowly whisk in the melted butter, a little at a time. Take your time—it should emulsify and become glossy.
4. Season – Stir in the remaining tarragon, season with salt and white pepper. Serve warm immediately.

TIPS FROM MY KITCHEN

• I melt the butter first, then let it cool slightly before adding—it’s more forgiving and less likely to split.
• If I’m serving it with steak, I make it just before cooking the meat and keep it warm in a thermos or insulated jug.
• A splash of lemon juice at the end helps brighten the richness—especially if it’s a bit too buttery for your taste.
• I use a small balloon whisk—it’s gentler and makes it easier to control texture.

STORAGE + REHEATING

• Fridge: Store leftovers for up to 1 day in an airtight container.
• Reheat: Gently over low heat or in a bowl over simmering water, whisking constantly. If it splits, add a teaspoon of warm water and whisk like mad.

FREQUENTLY ASKED QUESTIONS

Q: What can I use instead of tarragon vinegar?
A: White wine vinegar with a sprig of tarragon added during the reduction works well. You can also try champagne vinegar, though it’s milder.

Q: Can I make this ahead?
A: It’s best fresh, but you can keep it warm for 30 minutes in a thermos. Reheating can be tricky—go slow and whisk constantly.

Q: Can I use whole eggs?
A: No—only the yolks will give you that classic silky texture. Whole eggs will scramble and ruin the emulsion.

Q: What should I serve Béarnaise with?
A: Steak, roasted asparagus, grilled salmon, or poached eggs. It also works beautifully on roasted new potatoes.

Q: Can I freeze it?
A: No. The emulsion will break and you’ll end up with a greasy, separated mess.

Try More Recipes:

• Mary Berry Onion Sauce
• Pork Chops With Mustard Sauce
• Sea Bream and Chive Cream Sauce
• Rib-eye Steak With Green Peppercorn Sauce