Béarnaise Sauce

A light béarnaise sauce? Is this possible? It is when we use only 15ml of clarified butter for 2 servings, the sauce becomes light but tasteful thanks to the other ingredients! Béarnaise sauce is a classic French sauce that is eaten with grilled meat and some say fish but I always eat it with meat! And it’s really good! This version uses white wine and some spices (nutmeg, coriander, ginger and cloves) and that changes everything! For sure, the quantities are not much but they make a difference at the final result, and of course the characteristic herbs used for this sauce (chervil or French parsley and tarragon) bring their unique flavor to the sauce that characterizes it so much! It’s really good and easy to make :-) Give it a try, it goes very well with meat and brings a French flavor to your everyday life!

In two words:

“Priests pray for enemies, but princes kill".

To Start...

difficulty easy
preparation– 5’
cooking - 10′
serves - 2  


  • 15gr of shallots (½ shallot)
  • 3 teaspoons of clarified butter
  • 4 teaspoons of white wine (20ml)
  • 4 teaspoons of red wine vinegar (20ml)
  • 4 teaspoons of water (20ml)
  • 2 egg yolks (large eggs)
  • 3-4 sprigs of chervil or French parsley (as it's also called)
  • 2 sprigs of tarragon
  • 2 pinches of fleur de sel  or coarse salt
  • 1 small pinch of nutmeg, of ground coriander and of ground ginger
  • 1 small clove


  • Prepare the clarified butter
  • Wash the chervil and the tarragon
  • Remove all the tarragon leaves from the stalks
  • Cut off the stalks and slice them in two or three pieces
  • Prepare the mix of spices and mix together the nutmeg, the coriander and the ginger
  • Peel and chisel finely the shallot
  • Turn on the heat and add the shallot in a small casserole
  • Add the vinegar and the wine
  • Add the spices and the clove, as well as, the stalks
  • Add the salt
  • Remuez constamment pour réduire les liquides et produire la réduction ; à la fin il n’aura presque pas de liquides
  • Remove from heat and remove the stalks and the clove
  • Chisel finely the chervil and the tarragon leaves
  • Dans un bain marie de deux casseroles, et une fois l’eau chaude, ajoutez :
    • the water and,
    • the egg yolks
  • Stir constantly with a whisk
  • Once the sauce start to have some body, add a little bit of the shallots mix, and continue to stir with the whisk
  • The sauce is ready when you pass over the whisk and you see the casserole bottom but the sauce does not cover it quickly enough
  • Remove from heat
  • Add the rest of the shallots mix and stir with the whisk
  • Add the herbs and stir
  • Add the clarified butter, one teaspoon at a time, and stir
  • It’s ready when the butter it’s absorbed and my God how good it is!
  • :-)

What’s the story behind this recipe?

Un ami m’avait fait pour la première fois la béarnaise quand je suis arrivée à Paris en 2006 ! Et grâce à cette sauce, j’ai gouté pour la première fois la viande saignante car en Grèce on mange la viande bien cuite ! et j’avoue j’avais adoré les deux, et la sauce et la viande saignante !

Plus tard, j’ai appris que le Béarn était la patrie d’Henry IV, et quand j’ai visité son château à Pau, j’étais époustouflée par les tapisseries et les décorations du château, ça vaut vraiment le détour. J’ai trouvé les tapisseries meilleures que celles au Musée Cluny à Paris qui sont parmi les meilleurs du monde !

Since then :-) each time I eat the béarnaise sauce (which means a sauce coming from the Béarn), I think of King Henry IV, and thanks to my light version I can eat it with no remorse! Give it a try!


To make this recipe I followed the recipe of the Great old chef (beginning of the 20th century) Auguste Escoffier as I found it in an book that can be found on Digital Library of France Gallica !

M. Escoffier was quite a figure at his time and the Ritz in Paris has a cooking school named by him!

But regarding the technique of making, I followed the instructions of the Great French Chef called Jean-François Piège as you can see it in this video où il dévoile sa sauce béarnaise ! et ça marche !

o-o C'est si bon ! o-o

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