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Classic Béarnaise Sauce


What could be better than egg yolks and butter dressing your favorite grass-fed steak?  I can’t think of anything so here’s a classic Béarnaise recipe that is as decadent and rich as anything out there.  Dana and I enjoyed this sauce in an “Oscar” preparation of Filet.  Our version included a Paleo crab cake on top of a 12-ounce filet.

From our kitchen to yours, Bennett


¼ cup dry white wine
¼ cup white wine vinegar
2 tablespoons tarragon
2 shallots
3 egg yolks
5 tablespoons grass-fed butter
1 teaspoon lemon juice
Salt and pepper, to taste


Boil the wine, vinegar, shallots and 1 tablespoon tarragon until reduced to about 2 tablespoons
Strain the mixture removing the solids out of the liquid
Place in a metal bowl in a shallow water pool heated to a simmer
Whisk in the egg yolks making sure that the heat won’t scramble the eggs
Add 1 tablespoon of butter at a time
Continually whisk until you achieve a thick creamy consistency
Add remaining tarragon and lemon juice
Serve over a steak of your choice


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