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A Faultless Béarnaise sauce

A Faultless Béarnaise sauce

25 minutes, Side -


For 500ml sauce

  • 100ml white wine
  • 150ml Maille white wine vinegar with dill and lemon or Maille Chardonnay vinegar
  • 75g of shallots, finely diced
  • 10g crushed peppercorns
  • 4 egg yolks
  • 20ml cold water
  • 500ml of cold water (for a bain marie)
  • 500g of soft butter
  • Fresh herbs (tarragon, parsley, chives, chervil), chopped
  • Pinch of salt


La Maison Maille has partnered with FERRANDI Paris, one of France’s leading professional culinary training schools, to provide the definitive techniques that a seasoned food lover should ensure is in their culinary repertoire to make their meals even more memorable.


  1. Put the shallots and pepper corns in a pan.

  2. Add half the tarragon, then the vinegar and white wine.

  3. Bring to a gentle heat and reduce until the mixture is has nearly evaporated.

  4. Meanwhile, add the water to another saucepan and bring to a gentle boil.

  5. Melt the butter in a bowl over the water and turn off the heat.

  6. Add two tablespoons of water to the tarragon and vinegar mixture.

  7. Add the egg yolks.

  8. On a gentle heat, whisk the mixture into the consistency of a sabayon (thick and mousse like), ensuring the heat is no higher than 60°C.

  9. Remove from the heat and add the melted butter one ladle at a time (ideally at a temperature of 40°C). Season the sauce.

  10. Pass the mixture through a muslin cloth into a bowl to keep the consistency smooth.

  11. Add the remaining fresh herbs, season with salt and mix thoroughly.

  12. Serve the béarnaise with your favourite cut of steak.