Classic béarnaise sauce
- August 2013
- Serves 6
- Takes 20 min to make, 15 min to cook, plus cooling
This French béarnaise sauce recipe, made with fresh tarragon, is perfect served with steak and chips. Best made and served immediately.
Looking for the perfect cut of steak to serve this with? Here’s our guide on shopping for steak and the best cuts to buy.
- Vegetarian recipes
- 17.1g (10.4g saturated)
- 0.6g (0.3g sugar)
Make the béarnaise no more than 20 minutes before serving, or it may separate. Keep it over the pan of hot water with cling film on the surface. If it looks like it’s going to split, a tiny splash of ice-cold water and a quick stir should save it.
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