What is Béarnaise Sauce?

Ahh, you gotta love the French, French cooking and French Sauces! What is Béarnaise sauce? A classic French sauce made with a reduction of white wine vinegar, white wine, tarragon, and shallots. It’s finished with clarified butter emulsified in egg yolks. Considered to be a “child” of the mother, Hollandaise sauce. Hollandaise sauce is one of the five mother sauces in the French Haute Cuisine repertoire.

To learn more about French Tarragon go to: Bonnie Plants

Tarragon Asparagus with Grated Eggs

An easy and delicious way to make fresh asparagus.
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  • 1/3 cup extra-virgin olive oil
  • 3 tablespoons red wine vinegar
  • 1 1/2 tablespoons finely chopped fresh tarragon
  • 1 1/2 teaspoons Dijon mustard
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon granulated sugar
  • 1 small shallot, finely chopped
  • 3 tablespoons plus 3/4 tsp. kosher salt, divided
  • 10 cups water
  • 2 boiled and peeled eggs, grated


  • Whisk together olive oil, vinegar, tarragon, mustard, pepper, sugar, shallot, and 3/4 teaspoon of the salt.
  • Bring water and remaining 3 tablespoons salt to a boil in a large saucepan over medium-high. Remove and discard tough ends of asparagus spears. Place asparagus in boiling water; cook until tender-crisp, 2 to 3 minutes. Drain and rinse with cool water; pat dry.
  • Arrange asparagus on a serving platter. Drizzle with vinaigrette, and toss lightly to coat. Top with grated eggs. Serve warm or at room temperature.
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Recipes On Tap: Fresh AsparagusRoasted Asparagus Scones and Asparagus and Mushroom Frittata
*Please excuse our mess while we remodel our kitchen;)