Take five yolks of eggs, one ounce of butter, a pinch of salt, a pinch of pepper. Put the above in a pan, and turn it over the fire with a spoon. As soon as the yolks begin to set, take off the fire, and add another ounce of butter. Then stir again over the fire, and add another ounce of butter. Take off the fire, and add yet another ounce. Then stir again over the fire. Now taste to see if the seasoning is sufficient, and add a teaspoonful of chopped tarragon and a teaspoonful of tarragon vinegar.

The finest and purest Bearnaise has a dominant perfume of tarragon. Of the above three recipes, the most correct is Gouffe's, but the others are good for convenience and variety.