Bearnaise Sauce Recipe


Bearnaise Sauce

Recipe type: Yield: 1 Cup Prep time: Cook time: Total time:

Bearnaise Sauce contributed by Musso & Frank for the West Coast Prime Meats Cooks book to raise funds for Wounded Warrior and Gary Sinise Foundations.


Béarnaise Sauce / Tarragon BaseIngredients1/2 oz Dry tarragon1/4 Medium onion – peeled and chopped finely2 Shallots – peeled and chopped finely1/2 C Red wine6 oz Red wine vinegar4 oz Beef broth2 T A.1. Steak Sauce2 T Heinz 57 Sauce3 C Packaged beef gravy1/4 T Cracked black pepper


  1. In a small sauce pot, over medium-low heat, put tarragon, onion, bay leaves, red wine, red wine vinegar and beef broth.
  2. Simmer until mixture thickens, about 20 to 25 minutes.
  3. Add the remaining ingredients, whisk to combine, then remove the bay leaf.
  4. Take off the heat and hold warm until ready to use.
  5. Assembly for Béarnaise Sauce
  6. Instructions
  7. Mix one cup of the hollandaise (see attached) with one cup of the tarragon base to make our béarnaise sauce. Combine the two sauces just before plating.

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