Mary Berry Béarnaise Sauce Recipe

This classic béarnaise is a rich, silky French sauce with a gentle tarragon kick, a hint of shallot, and a buttery finish that turns steak, salmon, or asparagus into something special. The texture should be smooth and spoonable, like warm mayonnaise, with a clean tang from the vinegar reduction. It’s a medium-difficulty sauce that rewards a little focus and gentle heat. Total time is about 25 minutes, and once you’ve made it once, it becomes far less intimidating.

Ingredients

For the tarragon reduction

• 2 tbsp white wine vinegar
• 2 tbsp dry white wine (or water)
• 1 small shallot, very finely chopped
• 2 tbsp tarragon leaves (or 1 tbsp dried tarragon)
• 6 black peppercorns, lightly crushed

For the sauce

• 200g unsalted butter
• 3 large egg yolks
• 1 tbsp cold water

To finish

• 1–2 tsp lemon juice, to taste
• Pinch of salt, to taste
• Pinch of cayenne pepper (optional)
• 1 tbsp fresh tarragon, finely chopped (for a fresher finish)

How to Make Mary Berry Béarnaise Sauce Recipe

• Prepare the oven: This sauce doesn’t need the oven, but it helps to warm your serving jug and plates. Set the oven to its lowest setting (about 80–100°C) and pop the jug in for a few minutes, then turn the oven off.
• Prepare the equipment: Set up a small saucepan with 2–3cm of water and bring it to a very gentle simmer. You want steam, not a rolling boil. Find a heatproof bowl that sits over the pan without touching the water.
• Melt the butter: Melt the butter in a small pan over low heat. For a more stable béarnaise, skim off the white milk solids from the top and pour the clear yellow butter into a jug, leaving any milky residue behind. Keep the butter warm, not hot.
• Make the tarragon reduction: Add the vinegar, wine, shallot, tarragon, and crushed peppercorns to a small saucepan. Simmer until reduced right down to about 1 tablespoon of liquid. Strain into a small bowl and let it cool for 2 minutes so it doesn’t shock the yolks.
• Mix the yolks: Put the egg yolks into your heatproof bowl. Add the strained reduction and the cold water, then whisk until combined.
• Bake (gentle cooking over steam): Set the bowl over the barely simmering pan and whisk constantly for 3–5 minutes, until the mixture is pale, slightly thickened, and leaves soft ribbons when you lift the whisk. If it starts to look grainy, lift it off the heat immediately and whisk off the heat for a moment.
• Emulsify the butter: Take the bowl off the heat. While whisking all the time, add the warm butter in a very thin stream at first. Once it starts to look glossy and stable, you can pour a little faster. Keep whisking until thick, smooth, and spoonable.
• Cool (and hold warm): Béarnaise shouldn’t be cooled fully, but it can sit for 10–15 minutes in a warm spot. If it thickens too much, whisk in a teaspoon of warm water to loosen. Keep it away from direct heat so it doesn’t split.
• Assemble and serve: Season with lemon juice, salt, and cayenne if using. Stir in chopped fresh tarragon and serve straight away over steak, fish, or vegetables.

Tips

Why did my béarnaise split?

This usually happens from heat that’s too high or butter that’s added too quickly. Take the bowl off the pan and whisk briskly to cool it slightly. To rescue it, whisk 1 tablespoon warm water in a clean bowl, then slowly whisk the split sauce into it a spoonful at a time.

How do I stop the egg yolks from scrambling?

Keep the water at a bare simmer and make sure the bowl doesn’t touch the water. Whisk constantly, and if you feel the bowl getting too hot, lift it off the pan for 10 seconds and keep whisking.

What’s the best butter temperature for béarnaise?

Warm and pourable is ideal. If it’s hot, it can break the emulsion; if it’s too cool, the sauce can turn thick and greasy. Low heat and patience make a noticeable difference.

My sauce is too thick. How can I loosen it?

Whisk in warm water 1 teaspoon at a time until it’s back to a soft, spoonable consistency. Lemon juice can also loosen it slightly, but add it for flavour rather than texture.

Serving Suggestions

• Spoon over steak frites or a peppery grilled ribeye
• Serve with salmon, cod, or roasted halibut
• Drizzle over asparagus, tenderstem broccoli, or artichokes
• Use instead of hollandaise for eggs Benedict

Storage

Room Temperature

Keep béarnaise warm, not hot, and aim to serve it within 1 hour. For food safety, don’t leave egg-based sauces sitting out for long periods.

Refrigerator

Technically you can refrigerate it for up to 24 hours in a sealed container, but it will thicken and may split when reheated. Rewarm very gently over a bowl of warm water and whisk in a teaspoon of warm water to bring it back.

Freezing

Béarnaise does not freeze well. The emulsion often breaks and the texture turns grainy, so I don’t recommend it.

Nutrition

• Calories: 260 kcal
• Carbohydrates: 1 g
• Protein: 3 g
• Fat: 28 g
• Saturated Fat: 17 g
• Sodium: 70 mg

Nutrition values are estimates and will vary depending on brands, butter yield, and portion size.

FAQs