This classic Delia Smith Béarnaise Sauce is rich, silky, and gently tangy with a smooth butter finish and a subtle tarragon lift. It is a traditional French-style sauce that feels luxurious but is perfectly achievable at home with a little care. The texture is velvety and spoonable, ideal for steak, fish, or vegetables. Difficulty is medium, and the total time is around 25 minutes.

Ingredients

For the vinegar reduction

• 2 tbsp white wine vinegar
• 2 tbsp dry white wine
• 1 small shallot, very finely chopped
• 1 tbsp fresh tarragon leaves, finely chopped
• 1 tsp fresh chervil or parsley, finely chopped
• 6 black peppercorns, lightly crushed

For the sauce

• 3 large egg yolks
• 175g unsalted butter, clarified and kept warm
• Salt, to taste
• A squeeze of lemon juice, optional

How to Make Delia Smith Béarnaise Sauce

• Prepare the reduction: Put the vinegar, wine, shallot, tarragon, chervil or parsley, and peppercorns into a small saucepan. Bring to a gentle simmer and cook until reduced to about 1 tablespoon of liquid. Strain and set aside to cool slightly.
• Set up the heat: Place a heatproof bowl over a saucepan of barely simmering water, making sure the base does not touch the water. This gentle heat is essential to avoid scrambling the eggs.
• Whisk the yolks: Add the egg yolks and the cooled reduction to the bowl. Whisk continuously until the mixture becomes pale, thick, and creamy.
• Add the butter: Slowly drizzle in the warm clarified butter while whisking all the time. The sauce should thicken into a smooth, glossy consistency.
• Season and finish: Remove from the heat and season with salt. Add a small squeeze of lemon juice if needed, then serve immediately.

Tips

Why did my Béarnaise split?

This usually happens if the butter is added too quickly or the heat is too high. Remove the bowl from the heat and whisk in a teaspoon of warm water to bring it back together.

How do I keep the sauce warm?

Keep it in a warm spot, not over direct heat. A bowl set over warm water away from the stove works best.

Can I make it ahead of time?

Béarnaise Sauce is best made fresh. If needed, keep it warm for up to 30 minutes, whisking occasionally.

Serving Suggestions

• Serve with grilled steak or roast beef
• Perfect alongside poached salmon
• Drizzle over asparagus or green beans
• Ideal with roasted potatoes

Storage

Room temperature

This sauce should not be left out for more than 1 hour.

Refrigerator

Not recommended, as the sauce will solidify and lose its texture.

Freezing

Freezing is not suitable for Béarnaise Sauce.

Nutrition

• Calories: 320 kcal
• Carbohydrates: 2 g
• Protein: 4 g
• Fat: 34 g
• Saturated fat: 20 g
• Sodium: 120 mg

Nutrition values are estimates and may vary depending on ingredients used.

FAQs

Delia Smith Béarnaise Sauce

Recipe by Milli RoseCourse: SauceCuisine: FrenchDifficulty: Medium

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

A classic Delia Smith Béarnaise Sauce with a rich, buttery texture and delicate tarragon flavour.

Ingredients

• 2 tbsp white wine vinegar

• 2 tbsp dry white wine

• 1 small shallot, finely chopped

• 1 tbsp fresh tarragon, chopped

• 1 tsp fresh chervil or parsley

• 6 black peppercorns

• 3 egg yolks

• 175g unsalted butter, clarified

• Salt, to taste

• Lemon juice, optional

Directions

• Simmer vinegar, wine, shallot, herbs, and peppercorns until reduced.
• Set bowl over gently simmering water.
• Whisk egg yolks with the reduction until thick and pale.
• Slowly whisk in warm clarified butter until smooth.
• Season and serve immediately.

Notes

• Keep heat gentle to avoid scrambling.
• Add butter slowly for a stable sauce.
• Serve immediately for best texture.

Delia Smith Béarnaise Sauce

This classic Delia Smith Béarnaise Sauce is rich, silky, and gently tangy with a smooth butter finish and a subtle tarragon lift. It is a traditional French-style sauce that feels luxurious but is perfectly achievable at home with a little care. The texture is velvety and spoonable, ideal for steak, fish, or vegetables. Difficulty is medium, and the total time is around 25 minutes.

Ingredients

For the vinegar reduction

• 2 tbsp white wine vinegar
• 2 tbsp dry white wine
• 1 small shallot, very finely chopped
• 1 tbsp fresh tarragon leaves, finely chopped
• 1 tsp fresh chervil or parsley, finely chopped
• 6 black peppercorns, lightly crushed

For the sauce

• 3 large egg yolks
• 175g unsalted butter, clarified and kept warm
• Salt, to taste
• A squeeze of lemon juice, optional

How to Make Delia Smith Béarnaise Sauce

• Prepare the reduction: Put the vinegar, wine, shallot, tarragon, chervil or parsley, and peppercorns into a small saucepan. Bring to a gentle simmer and cook until reduced to about 1 tablespoon of liquid. Strain and set aside to cool slightly.
• Set up the heat: Place a heatproof bowl over a saucepan of barely simmering water, making sure the base does not touch the water. This gentle heat is essential to avoid scrambling the eggs.
• Whisk the yolks: Add the egg yolks and the cooled reduction to the bowl. Whisk continuously until the mixture becomes pale, thick, and creamy.
• Add the butter: Slowly drizzle in the warm clarified butter while whisking all the time. The sauce should thicken into a smooth, glossy consistency.
• Season and finish: Remove from the heat and season with salt. Add a small squeeze of lemon juice if needed, then serve immediately.

Tips

Why did my Béarnaise split?

This usually happens if the butter is added too quickly or the heat is too high. Remove the bowl from the heat and whisk in a teaspoon of warm water to bring it back together.

How do I keep the sauce warm?

Keep it in a warm spot, not over direct heat. A bowl set over warm water away from the stove works best.

Can I make it ahead of time?

Béarnaise Sauce is best made fresh. If needed, keep it warm for up to 30 minutes, whisking occasionally.

Serving Suggestions

• Serve with grilled steak or roast beef
• Perfect alongside poached salmon
• Drizzle over asparagus or green beans
• Ideal with roasted potatoes

Storage

Room temperature

This sauce should not be left out for more than 1 hour.

Refrigerator

Not recommended, as the sauce will solidify and lose its texture.

Freezing

Freezing is not suitable for Béarnaise Sauce.

Nutrition

• Calories: 320 kcal
• Carbohydrates: 2 g
• Protein: 4 g
• Fat: 34 g
• Saturated fat: 20 g
• Sodium: 120 mg

Nutrition values are estimates and may vary depending on ingredients used.

FAQs

Delia Smith Béarnaise Sauce

Recipe by Milli RoseCourse: SauceCuisine: FrenchDifficulty: Medium

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

A classic Delia Smith Béarnaise Sauce with a rich, buttery texture and delicate tarragon flavour.

Ingredients

• 2 tbsp white wine vinegar

• 2 tbsp dry white wine

• 1 small shallot, finely chopped

• 1 tbsp fresh tarragon, chopped

• 1 tsp fresh chervil or parsley

• 6 black peppercorns

• 3 egg yolks

• 175g unsalted butter, clarified

• Salt, to taste

• Lemon juice, optional

Directions

• Simmer vinegar, wine, shallot, herbs, and peppercorns until reduced.
• Set bowl over gently simmering water.
• Whisk egg yolks with the reduction until thick and pale.
• Slowly whisk in warm clarified butter until smooth.
• Season and serve immediately.

Notes

• Keep heat gentle to avoid scrambling.
• Add butter slowly for a stable sauce.
• Serve immediately for best texture.