Maille Canada

A Faultless Béarnaise sauce

A Faultless Béarnaise sauce


For 2 cups of sauce

  • ⅓ cup of white wine
  • ½ Maille white wine vinegar with dill and lemon or Maille Chardonnay vinegar
  • ½ of shallots, finely diced
  • 1 tbsp crushed peppercorns
  • 4 egg yolks
  • 1 tbsp cold water
  • 2 cups of cold water (for a bain marie)
  • 2½ cups of soft butter
  • Fresh herbs (tarragon, parsley, chives, chervil), chopped
  • Pinch of salt
Cooking time :
35 minutes


La Maison Maille has partnered with FERRANDI Paris, one of France’s leading professional culinary training schools, to provide the definitive techniques that a seasoned food lover should ensure is in their culinary repertoire to make their meals even more memorable.


  1. Put the shallots and pepper corns in a pan.
  2. Add half the tarragon, then the vinegar and white wine.
  3. Bring to a gentle heat and reduce until the mixture is has nearly evaporated.
  4. Meanwhile, add the water to another saucepan and bring to a gentle boil.
  5. Melt the butter in a bowl over the water and turn off the heat.
  6. dd two tablespoons of water to the tarragon and vinegar mixture.
  7. Add the egg yolks.
  8. On a gentle heat, whisk the mixture into the consistency of a sabayon (thick and mousse like), ensuring the heat is no higher than 60°C.
  9. Remove from the heat and add the melted butter one ladle at a time (ideally at a temperature of 40°C). Season the sauce.
  10. Pass the mixture through a muslin cloth into a bowl to keep the consistency smooth.
  11. Add the remaining fresh herbs, season with salt and mix thoroughly.
  12. Serve the béarnaise with your favorite cut of steak.

Looking for the ideal pairing? Ask our Mustard Sommelier by tweeting him at #AskMaille