Béarnaise 2 Ways

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Béarnaise 2 Ways


  • 1/3 cup Shallots finely chopped
  • 1/3 cup Champagne or White Wine Vinegar
  • 1/3 cup White Wine dry
  • 2 tsp. MTOO Herbs de Provence or Tarragon
  • 1/3 cup MTOO Herbes de Provence Olive Oil or MTOO Butter Olive Oil
  • 3 Egg Yolks
  • Salt and Pepper to taste


  • Combine shallots, champagne vinegar and white wine in small saucepan.
  • Bring to a simmer and cook until liquid is reduced by half. Set aside and cool.
  • Combine yolks, herbs and cooled béarnaise reduction in blender. With blender on, add olive oil slowly, a little at a time, to emulsify.
  • Once olive oil is incorporated, blend on medium speed to desired consistency.
  • And salt and pepper to taste. Enjoy on steak, crab or asparagus.
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