Bearnaise Sauce


Easy béarnaise sauce is delicious and creamy with hints of citrus the perfect accompaniment for steak.
  • Prep

    10 Minutes

  • Cook time

    15 Minutes


  • 1 tablespoon lemon juice
  • 1 tablespoon finely chopped golden shallot
  • 1 teaspoon finely chopped fresh tarragon
  • 1/2 cup dollops Hellmann's Real Mayonnaise
  • 100 mL milk
  • 1 teaspoon Maille Dijon Mustard
  • 1/4 teaspoon freshly ground pepper
  • 4 (about 300g each) porterhouse steaks
  • 2 tablespoons rice bran oil


  1. Combine lemon juice with onion and tarragon in a small pan. Cook, stirring, over medium heat for about 3 minutes or until shalllots are just tender.

  2. Reduce heat to low and add the mayonnaise, milk, dijon mustard and black pepper. Whisk until smooth. Cook, stirring occasionally for 3 minutes or until heated through, do not allow to boil,

  3. Heat a barbecue to medium-high heat. Brush both sides of steak with oil. Season with salt, to taste. Barbecue for 4 minutes on one side, then turn and cook for a further 2 minutes (for medium-rare) or until cooked to your liking. Rest steaks on a rack over a baking tray in a warm place for 4 minutes before serving. Serve steaks with Bernaise sauce.