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+ servings

Bearnaise sauce

Try this flavorful Bearnaise Sauce drizzled onto smoked salmon or asparagus. Or both.
Servings 6


  • 1 tbsp lemon juice (or white wine vinegar)
  • 1 tbsp minced shallot
  • 1/4 tsp salt
  • 2 Nature's Yoke egg yolks
  • 1/2 cup butter, melted
  • 1 tsp dried tarragon (use fresh minced tarragon for even better flavor)


  • Place lemon juice or vinegar in blender with shallot and salt. Let sit for several minutes to allow flavors to blend.
  • Add egg yolks and blend.
  • Remove plastic insert from blender top and slowly add melted butter with blender running.
  • Add tarragon and blend for a minute or two, until sauce is frothy. Set aside. (Note: This sauce isn't good after its been refrigerated. You should keep it warm until ready to serve and then discard any remaining sauce.)