Quick Béarnaise sauce Fast2eat

Jump to Recipe

Ready to Get Cooking?

Welcome to Fast2eat! If you’re looking for easy-to-prepare, nutritious, delicious, and Fast-2-eat recipes, then you’re in the right place.

The classic traditional Béarnaise sauce originated in France, is made of clarified butter emulsified in egg yolks and white wine vinegar, shallot reduction and flavoured with herbs. It is a “child” of the mother Hollandaise sauce.

Like Hollandaise sauce, there are several methods for the preparation of Béarnaise sauce.

Béarnaise really is one of the toughest French sauces to master. Whisk it too gently, and it will not get sufficiently fluffy. Too fast, and the sauce will split. Heat it too quickly, and the egg yolks will cook, and the sauce will curdle. Too cool, and it won’t thicken properly. Stream in the butter too abruptly, and you will get butter soup instead of a velvety sauce. Tricky!

As it is traditionally made with a base of egg yolks and butter that is whisked until it doubles or triples in volume, by the end, the arm basically feels like it’s going to fall out from all the whisking! 

It can be quite challenging, even for the most capable cooks.

But, it is no longer an issue, I came up with a Béarnaise-flavoured mayonnaise that has all of the classic’s vibrant flavour and none of its temperamental chemistry.

Don’t get me wrong, I adore the rich, creamy deliciousness of a good Bearnaise sauce, but it is just so hard to get right!

Now that it is so easy to make, the only problem is not eating it all the time.

Did You Make This Recipe?

I love seeing your take on my recipe!

Comment below with your experience, snap a pic, use #fast2eat and tag us on

Instagram, Facebook, Pinterest and Youtube.

Thank you so much for reading, commenting, following and sharing.

Quick Béarnaise Sauce Fast2eat

Quick Béarnaise Sauce Fast2eat

A simple and easy rich sauce flavoured with tarragon.
This is one of the easiest and most foolproof ways to make Béarnaise sauce in 5 minutes flat! It’s so fast; you could even make the Béarnaise while your cooked steak is resting!
Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 2 servings


  • 1 tbsp White wine
  • 1 tsp White wine vinegar
  • 1 tbsp Shallot - finely chopped – or more to taste
  • Tarragon - fresh, finely chopped, to taste
  • ¼ cup Mayonnaise
  • 1 tsp Grainy dijon - Old style Dijon mustard
  • Paprika - optional to taste
  • Garlic powder - optional to taste
  • Salt - to taste
  • Black pepper - to taste


  • Combine White wine, White wine vinegar, and onion in a small saucepan. Cook over medium heat, occasionally stirring until onion is almost tender and liquid is reduced, about 3 minutes.
  • Remove from heat, and cool.
  • Then transfer to a bowl and whisk in the remaining ingredients.
  • Taste for seasoning, adding salt, pepper, paprika, and garlic powder to taste. It should be highly seasoned.



Shallots - a small onion with a sweeter, more delicate flavour than normal large onions. They are sometimes called French eschalots. Can’t find them? Just sub with a small amount of finely sliced normal red onions.
White wine vinegar – Less sharp than standard white vinegar.
White wine – Any dry white wine is fine here. Just avoid really sweet ones, fruity or woody ones.
Tarragon – The herb flavouring in Béarnaise Sauce that gives it a distinctly French and classy flavour. Not a tarragon fan? Try with snipped fresh chives instead. You can also add chervil if you find it.
What is the difference between Hollandaise and Bearnaise sauce?
The major difference between a Hollandaise sauce and a Bearnaise sauce is the flavour. A Bearnaise sauce has kicked the flavour up by adding tarragon and shallots to a wine reduction. These additions make the sauce more than simply a rich but bland sauce like Hollandaise. Instead, it has a fragrant and savoury twist.
The sauce’s richness improves virtually everything it touches.
Béarnaise and steak are a match made in heaven, but this sauce has a few other divine uses.
It is the fast way to finish any meat, vegetal, as well as just about any seafood you can imagine.
Apply the sauce to filet mignon (Beef tenderloin), top sirloin steaks, roast beef, burgers, cutlets, chops, chicken, turkey, lobster, salmon, or any other roast fish.
You can also drizzle it over your favourite veggies, like asparagus, green beans, steamed broccoli, Brussel sprouts, potatoes, or canned artichoke hearts.
It also goes great with eggs – top an omelette with it, drizzle it on top of Eggs Benedict, poached eggs, or smear some on an egg sandwich.
Have you tried dipping your fries in Bearnaise?
It will keep in the refrigerator, covered, for at least 5 days.

To properly prepare your recipe, you may need to use the conversion tables to accurately convert the weight, volume, length, and temperature of all the necessary ingredients. These Fast2eat conversion tables will allow you to ensure that your recipe turns out perfectly and that all measurements are precise and accurate.

Disclosure: “As an Amazon Associate, I earn from qualifying purchases. Purchases made using these links don’t cost any extra and provide Fast2eat with a few pennies to keep the lights on.”


Calories: 213kcal | Carbohydrates: 1g | Protein: 1g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 12mg | Sodium: 218mg | Potassium: 33mg | Fiber: 1g | Sugar: 1g | Vitamin A: 21IU | Vitamin C: 1mg | Calcium: 7mg | Iron: 1mg

Nutrition information is calculated using an ingredient database and should be considered an estimate.

Check out what I’ve been busy cooking!

Latest recipes

Want More? Check Out My Cookbooks!

Did you know you could make more than bread in the bread machine? My cookbooks will walk you through how you can make pizza dough, pasta, cake, and of course, bread in a bread machine. With over 130 recipes, there is something for everyone!

Don’t have a bread machine? No problem! The book contains a guide to convert all bread machine recipes to manual recipes. The guide also allows you to convert manual recipes you may already have to bread machine recipes.

Check out “Bread Machine Foolproof Recipes” and “Bread Machine Tips and Tricks” on Amazon!

Disclosure: “As an Amazon Associate, I earn from qualifying purchases.”

Hungry for more? Follow us on Social Media!

We post new recipes every Friday! Stay up to date by following us on

Instagram, Facebook, Pinterest and Youtube

All Your Favourite Recipes in One Place!

Become a member of Fast2eat and get these benefits:

  • Save, upload, and track all of your favourite recipes.
  • Plan your meal for the week with the Fast2eat Meal Calendar.
  • Create a full course menu for special events.
  • Personalize and create as many recipe collections as you want.
  • Generate shopping lists.

Join us for free by following us on Instagram, Facebook, Pinterest and Youtube!

Got a question or feedback? Please comment below! That way, other readers will be able to see the answers to your question and will benefit from your feedback.

Get in Touch!

I look forward to hearing from you in the comments.

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating

Scroll to Top