Japanese Béarnaise


25 mins


1 -1 ½ cups
“This is a recipe I came up with from many years of cooking steaks traditionally with Béarnaise.  I decided to add a touch of Japanese flavor by adding the yuzu juice and making it my own.”


3 Tbsp  Shallots, minced

1 ea  Garlic clove, minced

4-5 oz  White wine or champagne vinegar

3 Tbsp  Tarragon leaves, minced

1 ½  Tbsp  Yuzu juice (or lemon juice if you cannot find)

2 ea  Egg yolks, large

To taste  Kosher salt and freshly ground black pepper

4 oz  Clarified butter


  1. Either use store bought clarified butter OR, melt the butter in a small saucepan and make your own. Be sure to skim the impurities or foam that rises to the top constantly.  When the butter is clarified (meaning super clear yellow), set aside and keep warm.
  2. Add the shallots, garlic, vinegar, and tarragon leaves in a medium sauce pot. Bring to a boil and simmer until reduced by half.
  3. Once the vinegar mixture is cooled, add the egg yolks and yuzu juice and start adding the warm or hot clarified butter whisking constantly to emulsify (making sure the butter incorporates all the ingredients together)

Chef's Tips

Be sure to keep skimming the clarified butter to ensure richness and clarity.  Also, make sure to taste after adding the yuzu juice to see how acidic it made the sauce and/if it needs more fat (clarified butter) to balance it out. 

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