Homemade Béarnaise Extract


Homemade béarnaise sauce is a real treat, it’s delicious both on a nice steak and on simple boiled potatoes. Making your own béarnaise extract makes your sauce just that little bit better – and it’s not hard to do.

This recipe yields enough extract for 6-12 servings of béarnaise, depending on how strong you like it. Save the rest of the extract in the fridge and you’re ready for the next time you’re craving béarnaise sauce.


Bearnaise Extract

1 pcs. Tarragon, bundle

1-2 pcs. Shallots depending on the size

2 dl Vinegar e.g. apple cider vinegar

2 dl White wine


Prepare the onion and tarragon

Rinse the tarragon. Peel the onions and dice them. If you need to make béarnaise sauce straight away, you can save the tarragon leaves for the sauce and just use the stems in the extract. The extract will get a lot of flavour just from the stems. Or you can include both stems and leaves, it will just add more flavour to the final extract.

Make the extract

Add the tarragon and chopped onion to a saucepan. Pour in the vinegar and white wine.Set the temperature to 105ºC. Let the extract reduce by about half.When the extract has reduced sufficiently, pass it through a sieve to remove the tarragon stalks and the onion. Use a funnel and pour the extract into a clean glass jar or bottle.


The béarnaise extract will keep for a couple of weeks in the fridge.