Organic Duck Egg and Wild Garlic Bearnaise Sauce

Chef: Danny Clarke

Description: This is a recipe I came up with when I wanted to make my dad a fillet steak for his birthday, but didn't really have the facilities at home to make a proper beef jus and just couldn't bring myself to resort to a cheap packet sauce. This is an excellent alternative to some other sauces that can take hours and hours of work. If you cannot source wild Garlic or duck eggs, simply use 6-7 chicken yolks and your favourite herb. I've made it with chives and parsley to great success.

Skill Level: Intermediate

vegetarian gluten free sustainable

Prep Time
15 minutes
Total Time
25 minutes
4 to 6

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  • 5.0 whole Duck Egg Yolks
  • 0.75 cup Wild Garlic
  • to taste Seasalt/Freshly Cracked Black Pepper
  • 125.0 ml White Wine
  • 60.0 ml White Wine Vinegar
  • 180.0 ml Warm Melted Butter
  • 2.0 whole Banana Shallots


  1. Finely Dice the shallots and *chiffonade the wild Garlic *(remove the stems and place each leaf on top of the other, roll tight like a cigar and finely slice from top to bottom.)

  2. In a medium saucepan, add your diced shallots, the white wine vinegar and white wine. Bring to a gentle simmer and reduce the liquid until roughly 3-tbs of liquid remain.

  3. While allowing the reduction to cool to the side, separate the egg yolks from the whites and place the yolks into a medium bowl. Once the reduction has cooled, strain the reduction into the bowl of egg yolks.

  4. Find a saucepan that your bowl will sit tightly on, and add a little water to the saucepan and bring to a gentle boil. Set the bowl on top of the pot and begin to whisk until the egg yolk and wine reduction has become foamy and slightly stiff. *The water should not come in contact with the bottom of the bowl. To control the temperature, simply lift the bowl off to the side if needed.

  5. Once foamy, add your chiffonade of wild Garlic and gently trickle in your melted butter while continuously whisking. Make sure that the butter you add is fully combined before you add more, this prevents the sauce from splitting.

  6. Finally, taste your Bearnaise and adjust the seasoning with seasalt and cracked black pepper. This sauce is best made and served on the day. When serving, tip the sauce into a sauce pan and gently heat till warmed but do not boil.

Recipe by Danny Clarke, Danny Clarke