Bearnaise Sauce

Bearnaise Sauce

Serves 4


  • 100 ml white wine vinegar

  • 1 shallot, chopped

  • 3 tbsp of tarragon, chopped

  • 2 egg yolks, beaten

  • 120 g warm melted butter

  • Salt and pepper

  • 1 tsp lemon juice

Cooking Method

  1. Put the vinegar, shallot, 2 tablespoons of tarragon (keep one for later) and a little salt in a saucepan and boil until reduced by half.
  2. Strain into a large bowl and set aside to cool.
  3. Add a teaspoon of water to the beaten egg yolks and add the eggs to the cooled vinegar with the lemon juice.
  4. Set the bowl over a pan of barely simmering water (the water shouldn’t touch the bottom of the bowl) and whisk until the egg yolks have thickened enough to coat the back of a spoon.
  5. Carefully remove the bowl from the heat and slowly pour in the warm melted butter, whisking vigorously as you go. You can use an electric whisk to do this.
  6. Once all the butter is added and you have a thick and smooth consistency, stir in the remaining tarragon, season to taste and serve.

Serving suggestions

Serve with a delicious Scotch Beef steak. Dowload free our app to help you cook the perfect one.

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Where can I buy Scotch Beef, Scotch Lamb and Specially Selected Pork?

Scotch Beef, Scotch Lamb PGI and Specially Selected Pork are available at most supermarkets, usually at the butcher counter. Just ask the counter staff if you’re not sure.

You can also buy Scotch Beef PGI, Scotch Lamb PGI and Specially Selected Pork at independent butchers.

Find your nearest at our sister site below.

Scotch Butchers Club

If you’re not in the mood for cooking, Scotch Beef PGI is also served at many quality restaurants. Find one near you at our sister site below.

Scotch Beef Club

Where else to buy:

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