# Bearnaise sauce
**URL:** https://community.anovaculinary.com/t/bearnaise-sauce/30271
**Category:** Anova Precision® Oven
**Created:** [February 8, 2022, 2:46pm UTC](https://community.anovaculinary.com/t/bearnaise-sauce/30271 "2022-02-08T14:46:14Z")
**Posts on this page:** 6
**Page:** 1
### Author:  [@seanhoos](https://community.anovaculinary.com/u/seanhoos)
#### Post date: [February 8, 2022, 2:46pm UTC](https://community.anovaculinary.com/t/bearnaise-sauce/30271/1 "2022-02-08T14:46:15Z")
I’ve made custard very successfully using the precision oven. Is there a recipe for using it to make Bearnaise sauce? Thanks!
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### Author:  [@anovaculinary](https://community.anovaculinary.com/u/anovaculinary)
#### Post date: [February 8, 2022, 7:19pm UTC](https://community.anovaculinary.com/t/bearnaise-sauce/30271/2 "2022-02-08T19:19:39Z")
YES! This is a traditional sous vide recipe, but works great in the APO. Time and temp will be the same in sous vide mode using 100% steam! [Sous Vide Bearnaise Sauce](https://recipes.anovaculinary.com/recipe/sous-vide-bernaise-sauce)
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### Author:  [@jcgordon](https://community.anovaculinary.com/u/jcgordon)
#### Post date: [March 3, 2022, 10:44pm UTC](https://community.anovaculinary.com/t/bearnaise-sauce/30271/3 "2022-03-03T22:44:09Z")
In making a sauce recipe like this do you still put the ingredients in a bag or can you just place them in a bowl in the oven? Thanks
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### Author:  [@anovaculinary](https://community.anovaculinary.com/u/anovaculinary)
#### Post date: [March 4, 2022, 4:15pm UTC](https://community.anovaculinary.com/t/bearnaise-sauce/30271/4 "2022-03-04T16:15:25Z")
Either way! No bag needed though
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### Author:  [@jcgordon](https://community.anovaculinary.com/u/jcgordon)
#### Post date: [March 4, 2022, 5:11pm UTC](https://community.anovaculinary.com/t/bearnaise-sauce/30271/5 "2022-03-04T17:11:13Z")
Thanks
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### Author:  [@zxcvvbk](https://community.anovaculinary.com/u/zxcvvbk)
#### Post date: [March 20, 2023, 8:18pm UTC](https://community.anovaculinary.com/t/bearnaise-sauce/30271/6 "2023-03-20T20:18:28Z")
> [@seanhoos](#):
>
> I’ve made custard very successfully using the precision oven. Is there a recipe for using it to make Bearnaise sauce? Thanks!
Yes, you can use a precision oven, also known as a sous vide, to make Bearnaise sauce. Here’s a recipe you can try:
Ingredients:
- 1/2 cup white wine vinegar
- 1/2 cup dry white wine
- 1/4 cup finely chopped shallots
- 3-4 black peppercorns
- 3 egg yolks
- 1/2 cup clarified butter, melted and warm
- Salt and freshly ground black pepper, to taste
- 1 tablespoon chopped fresh tarragon
Instructions:
1. Set the precision oven to 140°F (60°C).
2. In a medium saucepan, combine the white wine vinegar, dry white wine, chopped shallots, and black peppercorns.
3. Bring the mixture to a simmer over medium heat and cook until the liquid has reduced to about 2 tablespoons. Remove from heat.
4. In a heat-safe bowl, whisk together the egg yolks.
5. Slowly pour the reduced vinegar mixture into the egg yolks, whisking constantly.
6. Place the bowl in the precision oven and cook for 1 hour.
7. After 1 hour, remove the bowl from the oven and whisk in the melted clarified butter in a slow, steady stream until the sauce is smooth and emulsified.
8. Season with salt and freshly ground black pepper, to taste.
9. Stir in the chopped fresh tarragon.
10. Serve the Bearnaise sauce warm with steak, fish, or vegetables.
Note: It’s important to maintain a constant temperature while cooking the sauce in the precision oven to avoid overcooking or undercooking the egg yolks. If you still have issues with cooking Bearnaise sauce, you should try [orange sauce](https://30minutesmeals.com/homemade-orange-sauce-recipe/) as an alternative. Similar tastes, but huge differences in the cooking processes.