Go Back
Delia Smith Béarnaise Sauce Recipe

Delia Smith Béarnaise Sauce Recipe

Delia Smith's béarnaise sauce recipe is rich, buttery and properly classic, with a fail-safe method to stop it splitting.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course: Side Dish
Cuisine: British, French
Calories: 385
Ingredients Method Notes

Ingredients
  

  • 2 tbsp white wine vinegar
  • 2 tbsp dry white wine
  • 1 small shallot finely chopped
  • 1 tbsp fresh tarragon chopped, plus extra to finish
  • 3 large egg yolks
  • 175 g unsalted butter melted and slightly cooled
  • Salt and freshly ground black pepper

Method
 

  1. Reduce vinegar, wine, shallot and half the tarragon to about 1 tablespoon. Strain and cool slightly.
  2. Set a heatproof bowl over a pan of gently simmering water.
  3. Whisk egg yolks and reduction for 2–3 minutes until thick and pale.
  4. Off the heat, whisk in melted butter drop by drop, then in a slow stream.
  5. Return briefly to gentle heat if the sauce cools too much.
  6. Continue until thick and glossy.
  7. Stir in remaining tarragon and season.
  8. Serve immediately.

Notes

Add the butter drop by drop at the start — this is the most critical step against splitting.
Keep the heat gentle throughout to avoid scrambling the egg yolks.
A split sauce can often be rescued by whisking it gradually into a fresh egg yolk.
Best made fresh, just before serving.
Not suitable for freezing, as the emulsion will separate.