Put the 4 egg yolks in your blender add the white wine and the lemon juice and mix four 4 seconds on medium speed.

Add all the remaining ingredients, set the cooking time for 5 minutes on on 70°C / 158°F and constantly mix on medium speed.

If your food processor or blender does not enable cooking, no problem at all. Simply melt the butter in a pot until it is completely hot and bubbling and slowly add during mixing – approximately 30 seconds later, the sauce will be ready.

Enjoy the Sauce Béarnaise with a good Steak or Roast, stay tuned and see you soon!

Sauce Bérnaise


110 g Butter
4 Egg Yolks
½ tsp. Salt
¼ tsp. Pepper
½ tsp. Sugar
1 tbsp. Terragon
1 tbsp. Chervil
50 g White wine
Lemon juice (2-3 dasher)

Used tools & products:

Food processor:

Global Knife:

Murray River Salt:

My Camera:

My Tripod: