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August 1, 2026Short & citedBlog
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Everyday Life • Food & Drink

Sauce béarnaise

Sauce béarnaise is a classic French emulsified sauce made from clarified butter and egg yolks, flavored with a reduction of vinegar or wine, shallots, tarragon, and often black pepper or chervil.

Updated August 1, 20261 min readCited sources

Sauce béarnaise is a classic French emulsified sauce made from egg yolks, clarified butter, and a tarragon-and-shallot vinegar reduction. It is a variation of hollandaise and is traditionally served with steak or other plain meats.

What it is

Béarnaise is a rich, creamy sauce that relies on the same butter-and-egg emulsion technique as hollandaise. Its defining flavour comes from tarragon, shallots, and vinegar or wine, which set it apart from the lemon-based hollandaise.

Why it matters

Béarnaise is a staple in French-inspired cooking, especially in Canadian steakhouse cuisine. Its tangy, herb-forward profile elevates grilled meats and fish, making it a go-to finishing sauce for simple dishes.

Key details

The sauce is made by whisking egg yolks with a reduction of vinegar, shallots, and tarragon, then slowly incorporating warm clarified butter. It is pale yellow, smooth, and pourable. One tradition dates its creation to chef Jules Collinet in the 1830s near Paris.

In short

  • Béarnaise is a butter-and-egg emulsion flavoured with tarragon, shallots, and vinegar.
  • It is a variation of hollandaise, not a separate sauce family.
  • Commonly paired with steak, but also works with fish and other plain meats.
  • Origins are French, with a 19th-century creation story often cited.
Canadian angle

Béarnaise sauce is familiar in Canadian French and English cooking, especially as a steakhouse accompaniment and in classic French-inspired cuisine.

Quick questions

What is sauce béarnaise?
A French emulsified sauce made from egg yolks, clarified butter, and a flavoured reduction of vinegar or wine, shallots, and tarragon.
How is béarnaise different from hollandaise?
Both are butter-and-egg sauces, but béarnaise is flavoured with tarragon, shallots, and vinegar, while hollandaise is usually seasoned with lemon and lighter spices.
What is béarnaise sauce usually served with?
It is commonly served with grilled steak and other plain meats; some recipes also pair it with fish.

Sources

  1. The Kitchn — https://www.thekitchn.com/bearnaise-sauce-recipe-23199136
    Supports: Describes béarnaise as a variation of hollandaise and gives typical ingredients and preparation.
  2. BBC Food — https://www.bbc.co.uk/food/bearnaise_sauce
    Supports: Defines béarnaise as a classic French sauce made with vinegar, white wine, tarragon, peppercorns, shallots, egg yolks, and butter, and notes common pairings.
  3. The Daring Gourmet — https://www.daringgourmet.com/bearnaise-sauce/
    Supports: States that béarnaise is a creamy emulsified French sauce, a derivative of hollandaise, and credits a 19th-century French origin tradition.
  4. Downshiftology — https://downshiftology.com/recipes/bearnaise-sauce/
    Supports: Explains béarnaise as a variation of hollandaise and contrasts its flavouring with hollandaise.