Organic Duck Egg and Wild Garlic Bearnaise Sauce

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 favorite herb. I've made it with chives and parsley to great success.

Skill Level: Intermediate

Diets & Intolerances
vegetarian | gluten free | sustainable |

Prep Time
15 minutes
Total Time
25 minutes
4 to 6

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  • 5 duck egg yolks
  • 3/4 cup wild garlic
  • to taste sea salt and freshly ground black pepper
  • 125 ml white wine
  • 60 ml white wine vinegar
  • 180 ml warm melted butter
  • 2 banana shallots


  1. Finely dice the shallots and chiffonade the wild garlic. (To chiffonade, 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 the diced shallots, 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. Using a saucepan that your bowl will sit tightly on, 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. Note: 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 the bearnaise and adjust the seasoning with sea salt 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.

  7. menu_book Chefs Notes:
    Whether you bought your wild garlic or foraged it yourself, make sure to wash it well in salted water and drain well before working with it. When working with an egg-based sauce – whether it is this bearnaise or a sweet crème anglaise – be careful with the temperature. Too high of a temperature can cause the eggs to scramble or the sauce to split. If the sauce does spilt, simply trickle in a little hot water while whisking - this will help bring it back together.

Recipe by Danny Clarke, Danny Clarke