Bernaise Sauce

There are several ways to make this sauce but the following way, I find, works best. Just be careful not to add too much heat to the bowl as the eggs can have a tendency to scramble.


  • 3 egg yolks
  • 1/2 teaspoon of white wine vinegar
  • 100 g butter (melted and cooled)
  • 1 tsp fresh tarragon (chopped)
  • 1 small shallot (very finely diced)


  1. Have a pot of water simmering on the cooker.
  2. In a separate bowl infuse the chopped shallot with the white wine vinegar and place over the heat for a minute or two.
  3. Add the egg yolks and whisk continuously until the colour lightens and the mixture thickens-it should take about 5 minutes.
  4. You need to keep whisking the mixture and taking it on and off the heat as required so as to prevent scrambling.
  5. At this stage slowly add in the melted butter-at all times whisking continuously. Taste the sauce, correct the seasoning and add in some freshly chopped tarragon to taste.
  6. Serve immediately or keep warm in a china teapot or Pyrex jug set in simmering water.


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