Béarnaise Sauce


For the béarnaise

4 egg yolks

1 cup clarified or melted butter

Salt, to taste

Pepper, to taste

2 tablespoons tarragon, chopped


For the porcini reduction

Makes 1/2 cup

1 cup white balsamic vinegar

2 tablespoons whole black peppercorns

1 ounce dried porcini mushrooms



For the porcini reduction

Combine white balsamic, peppercorns and dried porcini in a small saucepan and bring to a simmer over medium heat. Continue to simmer until reduced by half. Strain and cool.


For the béarnaise

Heat a medium saucepan filled halfway with water over medium-high heat, or prepare a double boiler.


In a mixing bowl big enough to sit on top of your saucepan (or in the top piece of a double-boiler), whisk egg yolks and 1 tablespoon porcini reduction until combined.


Place bowl over boiling pot of water and drizzle in clarified butter, whisking continuously, until thick and creamy.


Remove from heat, add salt and pepper to taste, and mix in chopped tarragon. Serve immediately.



See the recipe

How-To Tuesdays


This classic sauce is fantastic on steak and other grilled meats.  Similar to Hollandaise, this creamy, tangy sauce is simple to make once you understand the basic technique.  Chef Nicole Brisson from Mario Batali’s acclaimed steakhouse Carnevino shows how it’s done.  Click here for the full recipe!

Share video:

Read the recipe

Want More Mario?

Enter your email below to get
Mario's Weekly Digest, right in your inbox.