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Private reserve new york strip steak oscar style with bernaise sauce and jumbo lump crab meat served with brown butter chive gnocchi with sauteed asparagus
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Béarnaise Sauce

A delicious sauce for the Oscar style topping on the New York strip steak
Course: Side Dish
Cuisine: French
Keyword: bernaise sauce
Servings: 4 servings
Author: Chef David Rose


  • 1 T. chopped tarragon
  • 2 T. minced shallots
  • ¼ cup white wine vinegar
  • 3 egg yolks
  • 12 T. unsalted butter melted
  • Salt and freshly ground black pepper
  • 2 dashes hot sauce
  • 2 T. water


  • Add vinegar, shallots, and tarragon to a small saucepan. Bring to a boil, then reduce to simmer for about 3 to 4 minutes until reduced by about half. Cool to room temperature.
  • Bring a medium pot of water (half full) to a slow boil.
  • In a small bowl, add egg yolks, vinegar reduction, water, and hot sauce and whisk until well incorporated.
  • Place bowl over pot of slow boiling water and continue to whisk ingredients in the bowl until it starts to emulsify and become sauce-like. Alternate whisking on and off heat every 30 seconds to prevent eggs from scrambling.
  • Then gradually add melted butter, continuously whisking until sauce becomes rich with a ribbony consistency and sets up a bit. Season to taste with salt and freshly ground pepper, as needed. (If too thick, you can add 1 T. of water at a time and whisk until desired consistency is reached.)