Authentic Bearnaise Sauce - Bearnaise tutorial - Step by Step French Recipe

[@baconbandit2839]

I was a saucier, and I will tell you that this may be the hardest sauce to make. Making it wasnt soo bad, but keeping it during food service without it breaking or separating, was always a problem, especially when its held warm in a heat well. I used to make the herb/vinegar reduction in large quantities, and store it which was a major time saver. This guy is obviously very skilled. NIce video.

[@FrenchCookingAcademy]

HI Bacon Bandit, really nice to hear that coming from a professional, it is a sauce that is pretty widely I can imagine what you went through having to make it on a daily basis. thanks again

[@drk321]

Bearnaise is simple. If you think this is the "hardest sauce to make" you should attempt a mousseline. It is basically a Hollandaise or Bearnaise with whipped cream folded in at the end for a very light and delicate (read: less stable) sauce. Very tricky as you cannot use it on anything that is very hot because it will break if you look at it sideways. Excellent for poached fish.

[@roc3784]

Bacon Bandit we would sell gallons of bernaiseon a Saturday night. so like you mention we would make the herb reduction and throw a handful into a already made hollandaise. yes it sounds awful but but when you're pushing out 500 covers in in 4 hours whatever it takes. haha

[@Warhammer416]

Bacon Bandit just use soy lechitin to keep it from splitting

[@matieuist]

Just keep it in a thermos during service with a good top for pouring.

[@Phantom001103]

I live in Texas and it is pretty hard to get French cuisine. I've been stuck at home with a bad knee and stumbled upon these videos have have been really enjoying cooking French dishes. Just wanted to say Thanks!

[@Wh1ddee]

Aloha fellow Texan!

[@baconbandit6731]

I'm a classically french trained chef from a former 5 star restaurant , no longer in the industry due to the very low pay. Fine food should be available to everyone, but as you know, it is expensive. I would be happy to share recipes and offer advise.

[@jaselrod]

I'm mostly retired electrician/stage hand living in Austin, so I know your context...also, just had a hip replacement. Ans, am trying to keep myself healthy and well fed. This website is a gift!!!

[@jimmason8502]

@@jaselrod I'm an enthusiastic guy who likes to cook and once you start cooking haute cuisine you will be hooked.

[@beautilfuldoveonearth5447]

Awww I hope you get better soon! I had the similar problem with a bad foot sprain.

[@kingk2405]

Replace the tarragon by mint and you get a sauce Paloise (excellent with grilled lamb). Add a table spoon of tomato purée to your Bearnaise and you get a sauce Choron also really nice with grilled meat .

[@gabrielmerced2684]

Interesting!

[@borpheousmaximusv3985]

Nice!! 🙏🏻

[@0345nasir]

Thanks for sharing 👍

[@shayannesmith3953]

French cuisine is THE BEST in whole while world. French ppl are extraordinary creative in the kitchen. They are able to create the most delicious food with very few ingredients.

[@bigredtlc1828]

Sauce was great, even the next day after being in the fridge. Just added a little water to sauce after warming up in microwave and it still held together. Even tastier the next day. Only issue in making it was it would not thicken when whisking so I added an extra egg yolk and that immediately did the trick. I think I had too much liquid to begin with. A great recipe. Thank you! I love that you take the scariness out of preparing these classic sauces/dishes and make them less imposing. Bon appetit!

[@beatricemtu163]

Brilliant ❤❤❤Merci beaucoup, Monsieur Vivien. I did it according to your recipe for my special friends and it was a great succes! They loved it and I ve showed them your video! You are genial❤❤❤❤❤

[@HappySwedishPancake]

In Sweden we eat bearnaise sauce with EVERYTHING. This was a great and simple tutorial, will try it, thanks.

[@antonjonsson5122]

hur var den?

[@paulsecon4889]

HappySwedishPancake It’s exactly how it’s done. Real good tutorial. Now I gotta get some salmon and make that!! Clip has me drooling 🤣🤣🤣

[@user-lv6rn9cf8m]

Having bearnaise as a dip on McDonald's really says it all

[@deden77720]

It. Is. A. Be. Ar. Nez. Sauce

[@ILIAD9]

I just tried this last night. fantastic! By far the best recipe I have tried.

[@kimhansen6384]

Thanks a lot for this instruction. I think few people here in Denmark have tried a real Bearnaise. We get the Knorr version and readymade sauces everywhere, and that has NOTHING to do with the real thing. I made it New Years eve and it turned out fantastic. I think one of the things that people often miss, is to add a little water. Very well spoken English by the way. I have visited France many times, and enjoy the food.

[@elenhin]

Thank you! the proper recipe. Most chefs I see online use Terragon and Parsley instead of chervil. Also very nice to see you using one pan to do most of it, not seven containers (might be exaggerating a little...) and mixers and icebaths and waterbaths and things that are usually seen...

[@charlesnassor2301]

I tried your recipe and I just wanted to let you know it was outstanding thank you very much and as I look forward to all of your other recipes... Once again thanks

[@flyingcheff]

I have love/hate memories of making a large bowl of bearnaise sauce every eve by hand for Le Rendezvous in LA! Thanks for this walk down memory lane. I used 20 eggs at a time.... for the Chateau Brion...and potatoes Lyonaise.... Yum! I did it in the Bain, not the stove. I had a good arm!!

[@Hiwatt100W1]

I've made this recipe for Bearnaise Sauce three times now- exactly as explained...it gets easier, and smoother, every time. Unfortunately fresh chervil was not available, so I substituted good quality dried chervil to use with the tarragon- I was able to get the dried chervil on line. I thought the sauce tasted fantastic! For the novice, it takes some work- I timed myself. It took me 32 minutes to make this Bearnaise, and this was with all ingredients chopped and ready to be added, including the clarified butter. You have to hustle and you have to whisk really hard.

[@radardimaria2261]

I could not find Chervil anywhere in my area, so I grew some in a pot on my window sill....it likes cool temperatures and indirect sunlight and has a wonderful aroma when you mince it for the sauce....it only took a couple of weeks for it to grow and become ready....very, very simple to do.

[@Hiwatt100W1]

@@radardimaria2261 Thanks, I will do that!

[@Hiwatt100W1]

@@radardimaria2261 I grew my own tarragon and chervil this spring and summer- it works very well, thank you for the suggestion!

[@kuma9069]

Un délice, bien et simplement expliqué! Merci depuis Barcelona. 😋

[@dselby5]

I love this sauce and you made it easy. Chervil and tarragon are essential but for some reason hard to buy in the us. Not hard to grow however! Thank you for making this!

[@thetruthisoutthere8598]

Hard to find fresh indeed

[@TululaTenant]

I tasted this sauce for the first and only time at a restaurant specializing in Aubrac cuisine. It was like fireworks in my mouth, and I couldn't figure out what was in it. Thanks for the secrets! I bought a small tarragon plant this weekend, and have no idea where I will find chervil. I'm eager to recreate the experience, so thanks so much for the chance to do it.

[@jerryjerryw6480]

Thank you Chef...you defined the steps clearly...no one ever says they are using clarified butter, they just say add butter, I always thought that was the true and proper way. Many Thanks Chef.

[@seikibrian8641]

Not salted. You want to be able to adjust the saltiness to taste. You can always add more salt if there's not enough, but you can't take away salt if there's too much.

[@hawg1barksdale]

clarified butter is correct, although some people use straight butter, does make a different too

[@Thaslughy]

Straight butter is also correct, this sauce is so old that there are several ‘correct’ variants.. I have a cooking book from my grandmother, written in 1912! There you already use onion (shallot) and you add diced cold butter. (Cold being the trick there)

[@22304abc]

I enjoyed the simplicity of your instruction to make bèarnaise sauce. I think I could do it. Other people's videos are too complicated. Merci.

[@chefgiovanni]

I'm an Executive Chef and learned to make Hollandaise sauce at age 13, made it twice a day for decades. I have cooked with Bocuse and we prepared it similar to your recipe, however we used white pepper, very fine grind, so not visible. Also, you will get a smoother sauce and better emulsion by cooking your hollandaise over a double boiler. You can add the strong tarragon infusion at the end with exact same taste. Nice video thanks for sharing.

[@derrickdok2524]

Chef what's your facebook account I would love to follow you and learn more. Thank you

[@chefgiovanni]

@@derrickdok2524 Not into Facebook. Click our little icon on left to learn a few tips and recipes. Cheers.

[@bradmoran5229]

I can't remember the last time I got actual hollandaise sauce in a restaurant. The stuff they put on benedicts tastes like flour and milk with some egg beaters for color.

[@bahroum69]

What about the shallots though?

[@leonarddu93]

Bravo Monsieur pour ce que vous faites ! Vous avez un grand talent et beaucoup de pédagogie. Vive la cuisine française !

[@PapaKelsExperience]

Thank you so much for simplifying this! My Bearnaise is turning out to be amazing and my execution is so much easier without over-complications! Merci, Chef!

[@FrenchCookingAcademy]

+Stephen Kelly Happy New Year stephen and thanks for the nice comment. It's true that when we look at it, some French cooking techniques are quite easy to achieve as long as you have the basics covered. after that you can come with lots twist applying the same technique and apply slight variation to the ingredients.

[@World-xb2vr]

As a chef who trying to learn who love to cook im pleased about your videos. Finally got a chance to learn 🙏🙏🙏

[@ruthkiley6292]

Hi Stephane! I love your teaching!!! I just want to say for all your fans benefit... I’m in New York State USA. I wanted to let you and your fans know that Chervil seeds may be purchased cheaply from Burpee Seed Co and grown in our kitchen or garden! Thank you so much! You are a sweetie!

[@FrenchCookingAcademy]

Thanks for the tips Ruth growing your own herb is the way to go 🙂🙂

[@petercoderch589]

I have watched literally dozens of Bearnaise sauce recipes on YT, and this is the only real one. Most of what passes for bearnaise sauce is just mayonnaise with butter thrown in it.

[@derus2]

Made it for the first time yday, it wasn't good but I knew that I am on a right way. Made it once more, today it was soooooo delicious and refreshing. Thanks chef for this recipe, its absolutely awesome.

[@andrenewell9483]

In my opinion the best Bearnaise sauce recipe on KZbin. Cheers

[@FrenchCookingAcademy]

Hi Andre thank you very much for your comment. If it can help people to make some bearnaise sauce then I am Happy :o)

[@adamchurvis1]

I genuinely appreciate the way you approach cuisine, sir. You do things the right way, and you seem to really care about transferring knowledge. I am using this technique and recipe (except for chervil, to which I have no access in Atlanta -- until I grow some this Spring) for the lump crab cakes I am making my wife for Valentine's Dinner. Thanks in advance!

[@pidginmac]

Buford Highway Farmers' Market just off I-285 sometimes has chervil, FYI.

[@leylast.7966]

@Timmy Morgan What's wrong with their music?

[@leylast.7966]

This sauce is everything, I love it! (I worked in a hotel restaurant, and I always made that sauce.)

[@helenasimpson4238]

Leyla mp

[@adamchurvis1]

@@pidginmac Thanks, but I've never once seen it there, and that's my grocer. Exactly where have you seen it?

[@charlesfkessler]

I made bearnaise tonight to go with leg of lamb. Fantastic sauce Chef. The video is well produced as well.

[@theresaaberilla3612]

This is my "favourite" sause for my A point steak! Thanks for showing how it's done!

[@dr86688]

its funny for the most authentic recipe this one was the easiest to follow and ive watched about 10 today..thank u chef

[@petermcgibney]

one of the best instructional videos I seen you have a great talent thank you

[@FrenchCookingAcademy]

+Peter Mc Gibney HI Peter I am so glad you like the channel and you find it useful. Knowing that people like the content really helps to keep going. Greatly appreciated.

[@Manni5h]

Thank you, this video makes me want to try to master this sabayonne method. I have been using another simpler (to me) method for bearnaise, which may not be completely authentic. Thank you again!

[@angrypages]

You make it look so easy. Thank you for teaching us French cooking lessons.

[@radardimaria2261]

I am so in love with béarnaise sauce....I had no idea it was so easy to make, will try it as soon as I can get the ingredients.....appreciate your step by step explanations throughout your videos....you're an excellent teacher.

[@FrenchCookingAcademy]

Radar DiMaria hi there thanks for your comment . I am so glad I can motivate people to cook more at home. Thanks for giving me some positive energy. 😀

[@patriciajung9157]

I wish to thank you for bringing traditonal french cooking to my family. My partner and daughter s french and is very much enjoying your cooking. I come from a chinese background with chines restaurant owners with all my relatives, but I am enjoying the finesse of french cooking. It brings out the artist in me...by the way is there a standard french wine to use or does it depend on the sauce?

[@pmchamlee]

Great Video, Mon amie! Here in Texas I have to carefully choose the time that I plant my herbs [and Summertime is not good - but I am starting my tarragon and chervil soon!] Much obliged. 🤠

[@Hjylps]

I have never seen this sauce being made with the herbs in the reduction, never even entered my mind. Probably a lot more taste to it. Going to have to try this thanks.

[@paulsecon4889]

Hjylps This is as it should be. Anything else is a hack job. Chef stays true to it’s roots.

[@peanuts68ful]

That's how I was taught glad to see it done correctly for a change ,

[@FrenchCookingAcademy]

+SonusProj Thanks for your comment SonusProj. It's Exactly right, the Bearnaise is a sauce that is served Luke warm indeed.

[@maydeways509]

+The French Cooking Academy Hi what is can be instead of the White wine? thanks!

[@seikibrian8641]

+ Mayde ways "what is can be instead of the White wine?" If you are not allowed to have wine, you can use white grape juice instead and add a drop or two of lemon juice per tablespoon of grape juice. The flavor profile is a bit different than wine, but the sauce will still be delicious. You may also be able to find dealcoholized white wine in some stores, or online.

[@qazimustafa08]

please use english titles in the video of the ingredients you are using. it helps to understand actually what you are using. great video by the way.

[@dixieeats1567]

French Cooking Academy what is the recipe for this? Thanks

[@MHarenArt]

Ok I'm convinced I love to cook and I humbly admit I'm a really good cook but I love listening to what you have to say!, this a bit like making mayonnaise and always make my own mayo but this is not how I have made my Bernaise,! I even grow and dry my own French Tarragon! I will definitley use this technique next time I make Bernaise!

[@chefaonthe1719]

Thank you for this reminder I haven't made Bearnaise in years!

[@redjones8010]

An excellent recipe description and demonstration. Thank you.

[@Starkodder1963]

Thank you very much. After making b sauce a number of times (after another recipe), stirring and the right temperature (not above 65 C?) was the main factor getting it thick enough. I will try chervil next time instead of parsley.

[@FrenchCookingAcademy]

+Starkodder Well done! . another Great "saucier" (the sauce maker in French) on the way.

[@lililili-oz7xd]

So this is the one to I learn a culinary school back on the days , now is a new and easy ways to do it .

[@ArminKhanpour]

guy has french accent. we’re off to a good start

[@FrenchCookingAcademy]

Merci Armin. and I am French as well which is a bonus too :o)

[@ThePayola123]

The French Cooking Academy That's why we like you. 😂😘

[@Dosadniste2000]

That is why I despise your audience. And doubt your accent. Otherwise, you're fine

[@freyrfreyrfreyr8001]

Sounds canadian to me

[@seikibrian8641]

@@freyrfreyrfreyr8001 That's what living in Australia for so long will do to you. ;-)

[@leylast.7966]

Cette sauce est le meilleur. Merci pour la recette. Greetings from 🇧🇦🇦🇪

[@baconbandit6731]

I was a saucier in a 5 star restaurant. For me, this was the most difficult sauce to keep because it would almost always separate in the heat well. I've made this sauce thousands of times. This recipe here is extremely accurate for the way it should be prepared for home use.

[@unplayednamer0165]

5 star restaurant...?

[@OnlyFlens7]

@@unplayednamer0165 not michelin Stars but probably some other rating system

[@siag7003]

Merci pour votre video d'instruction chef. 🙏

[@kingdwan6486]

Fun and well explained. Merci, chef!

[@enricowindmann7105]

Thanks for writing the Ingredients in the Disciption in our Multilingual World Helps me alot! Thanks!

[@mmallay]

Thanks Chef! This is my favorite sauce. I make the same way! Except I use cold butter pieces, added one at a time at end. Whisking vigorously..This insures sauce won't separate! You could refrigerate Clarified Butter (Ghee) .anyone can make using this process if you have separation issues..lol.. Fresh Herbs best! Dried works as well!

[@jacquessadie525]

Stephane you are not steering a car lol,you are stirring! Watch your videos religiously, you are awesome!

[@haskell535]

Thanks for this video. Its helpful to see the thickness of cooking the yolks prior to adding the butter.

[@UDCCSulphurMech]

44 videos....5 books....3 magazines.... and 2 (American trained) "classic" Chefs, and I have never seen this final ingredient that ties it all together oh so beautifully. Merci.... ou etes vous!?? From SW Louisiana pour le langianpe! thank you, thank you for that little extra!

[@FrenchCookingAcademy]

my pleasure🙂🙂 i am in france at the moment

[@thingone01]

Thanks for demystifying this process. I'd always thought it was more complicated.

[@FrenchCookingAcademy]

Hi thing One and thanks for your comment. That is exactly the right word, and this is what I am trying to do on this channel. Show everyone that French cooking is actually not that complicated and that good results can be achieve by everyone fairly easily.

[@TheNeighborhoodCat]

@@FrenchCookingAcademy thank you.

[@eire7837]

Thank you for your Recipe, very kind of you to leave in Description Box. The French are the best Cooks.

[@SnoopySmurf]

Great tutorial. And for the last minute, I kept trying to wipe off my monitor where your pan handle was. Turns out it was a drip on your stove top, not my monitor. HAHA!

[@arthursandomine5464]

I almost did the same thing in another video!!😂😂

[@mikaelkallio9101]

Merçi bien! Educated in Sweden by French master, I had never seen Bearnaise in bucket before moving to Denmark where people still believe Bearnaise is a hot sauce. There is a lot of hocus- pocus involved in Bearnaise making instead of understanding how simple and fresh a good béarnaise is. Airy, golden green- yellow tepid sauce. Great tutorial!

[@ydaphuck__youlyin6978]

Superb technique 🙌🏼

[@FrenchCookingAcademy]

Thanks very much for the comment , I am pleasantly surprise that video appeal to so many people. I hope at least it show a bit how to make a bearnaise.

[@orendakog6784]

always wanted to explore different sauces... your presentation makes it easy to follow, and understand the timing and structure of the sauce. thank you... very nice video

[@FrenchCookingAcademy]

thanks for watching

[@leoehgartner]

Thank you! That was perfect!

[@deecomeau1208]

I just made a Bearnaise sauce the other night, and i did it all wrong. Cant wait to try again. Thanks love love your videos. I went to FCI, you remind me of some of my instructor chefs

[@bradmoran5229]

i prefer the julia child method where cold butter is melted into the warm egg mixture. Getting the temp exactly right it comes together much more quickly, and always comes out perfectly.

[@Thaslughy]

Indeed, both methods are correct

[@jjsmith4829]

by far my fave sauce for a steak. divine

[@abdelkarimaouani9461]

thank you Mr french man. great Video

[@FrenchCookingAcademy]

+Abdelkarim Aouani Thanks for watching and happy new year

[@valentingaudre6932]

MERCI, je suis française, je cuisine et je jardine aussi (j'ai réussi cette année à avoir du cerfeuil et de l'estragon dans mon potager) et j'ai trouvé là la meilleure vidéo pour faire la "béarnaise sauce" c'est un comble ! BRAVO !

[@FrenchCookingAcademy]

Valentin Gaudré ca fait plaisir de voir quelques francais mais e même temps ca m'étonne car je présente en anglais. En tous cas bienvenue😀😋👨🏻‍🍳🇫🇷

[@ThePayola123]

Has anyone already mentioned the History of the World by Mel Brooks? Count de Monet: 💰 "Don't get saucy with me Bearnaise."

[@jrdube]

Count de Money

[@roskar]

jrdube De Monet, De Monet, DE-MO-NET! 😂

[@roskar]

Payhole Everdouche - it’s the first thing that comes to my mind, every time ! I saw the movie on the Champs Elysees when it came out.

[@lisalaughton453]

Great stuff. I'm impressed with the level of skill that the presenter has, as confirmed by the many pro commenters below. Merci, Robert

[@tyghe_bright]

Fresh tarragon is uncommon in the U.S., but I can't remember the last time I've seen chervil at even the best local grocers.

[@finbira]

They are easy to grow, if your a bit up north it might be best to grow them inside. I live in northern Sweden so mine needs to be indoors.

[@KB4QAA]

@@stanvanillo9831 No, most things (we are talking about herbs) are not processed.

[@johngilroy6983]

I have been making Beanaise with varied results of years, until I watched this video, now it's Perfect ever time. thanks so much.

[@FrenchCookingAcademy]

Hi John I am glad this video was useful for you. its always great to hear people making what you are showing on video. and like you said the more you do that sauce the better it gets. thanks for watching

[@MINXC3]

I must try this once I've tried your mayonnaise recipe. I think I'm going to be forced to grow my own herbs though, as I've never seen tarragon or chervil for sale in my local supermarkets.

[@FrenchCookingAcademy]

Oh definitely ! to anyone reading this, please DO grow your own herbs. Its easy and you can buy the seedling even at the supermarkets sometimes. most importantly its brings 3 advantages: 1st you will save lots of money, second, nothing beats the taste of fresh herbs and third, you will start doing some gardening which is really therapeutic and calming. I love it

[@deendrew36]

And if you have kids, herbs are the best thing for them to start to learn about growing food AND cooking food. Herbs are super easy to grow, and your little ones end up proud of themselves for growing stuff, and they are adventurous eaters.

[@drk321]

@ Drew M Absolutely. And there is no better a time than now to teach young people that using herbs to flavor food instead of fats and sugars will set them on a healthier path in life.

[@teresajenkins9056]

having a terrible time with my indoor herbs this year...they are not happy and I cant grow many inside. Always have a ton of herbs in summer

[@fuzzyscarfandmittens4772]

I've always reduced white wine vinegar with the shallots, tarragon, chevril and peppercorns until it was, as you say, about a tablespoon. I then strained it and kept the liquid, used that in my sauce and then afterwards threw in some more fresh herbs.

[@CookinginRussia]

Fact - fresh chervil does not exist in most countries. It is a peculiar herb of old French cooking.

[@FrenchCookingAcademy]

Hi there CookininRussia its great to have one of your comments :o) your channel looks pretty serious. regarding the chervil I was able to find here in Australia.

[@denargakocken]

CookinginRussia actually you will find fresh chervil in almost all Europe and it's lovely in cooking lots of thinks!

[@CookinginRussia]

mickemedkniven - If you can find it, that's great. I couldn't find it fresh in Russia, Georgia, Ukraine, Azerbaijan, Finland, Sweden, Norway or Germany.

[@denargakocken]

CookinginRussia that's strange because I live in Sweden and here you find it no problem also Finland and Norway, maybe you looked in the wrong places. in Nordic kitchens it's often use in a stew or when making sausages also with a lot of recipes with wild game meat!

[@CookinginRussia]

I was in Stockholm a few months ago and didn't see any, but as you said, I may not have gone to the right place.

[@therealjackfisher]

I will make that with lemon juice and without the green and this will give me Hollandaise sauce for my fish! Good recipe. Thank you.

[@EK-gr9gd]

The video seems to be "out of sync".

[@TheMrTomkennedy]

Thanks Chef. I love to learn the basic sauces from you, your technique is straight-forward and elegant.

[@TheSidtv]

Marry me

[@TheSidtv]

peter wurst idiot

[@ivaniii4135]

peter wurst Kenny vs Spenny! Haha so random

[@arsensaakyan8896]

I will marry You.Marry Christmas my love.No efence

[@frankwillet1609]

Thanks Stephen, trying this tomorrow for dinner accompanied by a nice rib steak! 🇬🇧

[@madjack821]

Bearnaise is THE definition of awesome sauce

[@rbnn]

Excellent video, turned out well and very clear. I like the idea of not going through the strainer step too.

[@FrenchCookingAcademy]

+Kendra Dog Hi Kendra well done with your sauce making. I am really glad that so many people are getting back in the kitchen and try to make great tasting food.

[@rbnn]

+The French Cooking Academy I still like your video --- but I changed my mind about the straining. I now think you SHOULD strain the solids out of the reduction before adding the egg yolks. Then add fresh herbs at the end, before serving. This is easier to whisk, and the fresh herbs are less mushy and vinegary than herbs that have been boiled in the reduction. And the result looks smoother too.

[@Waluigi-vr4qz]

I made it and its incredible thanks for the recipe your a Huge inspiration

[@AnnabelleJARankin]

Tarragon is my favourite herb - absolutely delicious.

[@Timo_Huitinga]

Just made this according to your recipe. It turned out stunning. Your video was a big help. Thank you very much sir!

[@FrenchCookingAcademy]

HI there, That a really good thing to hear, I am so glad so many people are using the recipe and hearing that people manage to make the sauce. so many of you are great cooks too. well done and thanks for your comment.

[@donaldwycoff4154]

I learned to make bearnaise in a double boiler, but I prefer the method in your video. Nicely done!

[@finn127]

Hello! I just followed your method, with a few adjustments wrt the ingredients. And thank you! This is now my new way of making bearnais!

[@FrenchCookingAcademy]

FanteFinn great stuff this is the way the béarnaise sauce is taugh in French culinary school. Thanks for watching

[@rooze7em]

Bravo monsieur , chapeau! C'est le meilleur que j'ai jamais vue. Merci

[@FrenchCookingAcademy]

Merci beaucoup mais je dois essayer de faire mieux.

[@ancogaming]

That's it, folks. If you're looking for a tutorial on how to make Sauce Bernaise, this is it! Well done, Chef!

[@NC-qc7wd]

Lovely, I have known Julia Child's method previously and yours seems simpler and tastier, when I think about hers I realized it's her own which is also excellent. Merci!

[@FrenchCookingAcademy]

🙂👍👨🏻‍🍳

[@raviongreen]

I enjoy bearnaise sauce on my steak 🥩. New to your channel and very excited to cook from the recipes you’ve posted!

[@MrJuvefrank]

Hi, there, and thankyou for including some words in French in your video. I'm trying to demystify that language right now.

[@karlarobleto6282]

Very nice explanation. Simple to understand. Thanks.

[@blondystar22]

Fantastic and super well explained! In Denmark is very common to eat bearnaise sauce. Now at Mac Donalds they just lunch his new burger with bearnaise sauce here, this is how much we love it here. I guess all Scandinavians.

[@jjanderson121079]

Giving this a try chef. Merci. 💪🏴󠁧󠁢󠁳󠁣󠁴󠁿

[@kamelryke31]

Merci pour la recette. C'est toujours bien expliqué.

[@jerryverdebasilicoundergro642]

Thank you. Very simply explained. So simple to make.

[@FrenchCookingAcademy]

Jerry, Verde Basilico Underground Trattoria amazing to see that people really like that video thanks so much for commenting . Happy easter

[@jerryverdebasilicoundergro642]

Let me give you more feedback then...:-) I particularly like the clear instructions you give; you take the viewer through the steps (I love using steps, like you do) and you tell us the "do's" and "don'ts" and last but not least the images are sharp, clear and from an angle that I find easy to view what you do. As you may have figured, we specialize in Italian food, yet I like French food a lot. For historical reasons, many preparations are similar, yet many are are not as they are culture-specific; and your easy style really makes it a pleasure to make, in this case, the Bearnaise. Again, thanks.Have yourself a great day! Jerry

[@thestreamoflife1124]

fantastic must try it

[@geoffreyblackmer]

I made this tonight using your recipe! It was a hit!

[@MHarenArt]

I grow my own French Tarragon! This is one of my favorite sauces!

[@adelealsop9037]

yes! I have a tarragon plant too. It's the chervil i do not have

[@jojomama4787]

Very nice video/instruction,this is almost how I was shown but the person who taught me used shallot as well (at the beginning of the method)

[@delphzouzou4520]

There are challots in his herb mix.

[@lutongmanyamanbyaterose9742]

Thank you for your recipe i will try it