Bearnaise sauce

Ready in less than 30 minutes, this tasty bearnaise sauce will become a new household staple. Use it to elevate barbecued salmon or beef steaks

2 cups


Note: + cooling time



  • 1 tbs white wine vinegar
  • 1 tbs chopped tarragon
  • 1 chopped shallot
  • 1 dried bay leaf
  • 2 Coles Australian Free Range Egg yolks
  • 150g butter, melted
  • 1 tbs lemon juice
  • 2 tsp finely chopped dill
  • 2 tsp finely chopped tarragon, extra



Place the vinegar, tarragon, shallot and bay leaf and 1 tbs water in a small frying pan. Season with freshly ground black pepper. Place over high heat and bring to the boil. Cook until liquid reduces by half. Strain through a fine sieve into a heatproof bowl. Cool completely.


Use a balloon whisk to whisk the vinegar mixture and egg yolks in a heatproof bowl until pale and creamy. 


Place the bowl over a saucepan of simmering water (don’t let the bowl touch the water). Continue whisking until the mixture thickens slightly. Whisking constantly, gradually add the butter, in a thin, steady stream. Whisk until well combined and the sauce thickens slightly. Remove from heat. Stir in the lemon juice, dill and extra tarragon and season with pepper to taste.

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.