No, thanks

Stay in the know

Sign up for our newsletter and be the first to know about

New Recipes Emeril Events & Happenings Sales & Special Deals on Emeril Products Emeril’s Restaurants

Bearnaise Sauce

  • Yield: 1 cup


  • 2 tablespoons dried tarragon
  • 1 tablespoon minced shallots
  • 1/2 teaspoon salt
  • Pinch of freshly ground black pepper
  • 1/2 cup white vinegar
  • 2 egg yolks
  • 1/8 teaspoon cayenne
  • 1 stick (1/4 pound) unsalted butter, melted
  • 1 teaspoon fresh lemon juice
  • 1 tablespoon minced fresh tarragon
  • 1 tablespoon minced fresh chervil


  • Combine the tarragon, shallots, 1/4 teaspoon of the salt, pepper, and vinegar in a small saucepan. Simmer the ingredients over medium-high heat until almost all the vinegar evaporates and 1 tablespoon is left, about 15 minutes. Remove the pan from the heat and allow the syrup to cool slightly.
  • In the top of double boiler, or in a stainless steel bowl set over a pot of simmering water, whisk the egg yolks and cayenne into the syrup over a very low heat. As soon as the egg yolks have thickened, slowly add the melted butter a bit at a time, whisking continuously. Add the lemon juice and adjust the seasoning to taste, then whisk in the fresh herbs. Serve immediately over the Chicken Clemenceau, or keep warm, covered, over a pot of simmering water, for a short time.