Bearnaise Sauce Recipe

Contributed by: Chef J.P. Amateau

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 Base

1/2 oz Dry tarragon
1/4 Medium onion – peeled and chopped finely
2 Shallots – peeled and chopped finely
1/2 C Red wine
6 oz Red wine vinegar
4 oz Beef broth
2 T A.1. Steak Sauce
2 T Heinz 57 Sauce
3 C Packaged beef gravy
1/4 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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