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The Best Bearnaise Sauce from Julia Child

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 8 reviews
  • Author: Julia Child via Roz Corieri Paige | La Bella Vita Cucina
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 1-1/2 cup 1x


This bearnaise sauce from Julia Child is the perfect way to enhance a delicious steak to a new height of flavor perfection!  From ordinary to elegant with just a dollop on top.  Perfect on fish and vegetables too!  It can be made in advance to help free up your time in the kitchen.  Creamy and yummy, if you’re a bearnaise fan, you will love this sauce!


  • 2 sticks unsalted butter
  • 3 tablespoons minced green onions or shallots
  • Kosher salt and freshly ground black pepper
  • 1/4 cup champagne vinegar or white wine vinegar
  • 1/4 cup dry white wine
  • 3 large egg yolks
  • 1 tablespoon fresh lemon juice (add more later to taste if preferred)
  • 2 tablespoon finely chopped fresh tarragon
  • couple of pinches of freshly cracked black pepper
  • pinch of salt


  1. Melt 1 tablespoon butter in a small saucepan over medium heat.
  2. Add green onions / shallots: stir to coat with butter.
  3. Stir in vinegar and white wine, reduce heat to medium-low, and cook until vinegar and wine are evaporated, about 3 minutes.
  4. Reduce heat to low and continue cooking green onions / shallots, stirring frequently, until tender and translucent, about 5 minutes longer.
  5. Transfer green onions / shallot vinegar and wine reduction to a small bowl and let cool completely.
  6. Melt remaining butter in a small saucepan over medium heat until butter is foamy. Transfer butter to a small bowl.
  7.  Combine egg yolks and lemon juice in a small mixing bowl.
  8. With an immersion blender, purée yolks and lemon juice until smooth.
  9. With blender running, slowly pour in warm butter in a thin, steady stream.
  10. Continue blending until a smooth, creamy sauce forms, about 3 minutes.
  11.  Add in the tarragon and the green onion – vinegar and wine reduction.  Give everything a whirl for another minute or two.
  12. Pour sauce into a medium bowl.
  13. Season to taste with salt, pepper. 


Can be made 1 hour ahead. 

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