Bearnaise Sauce

10 ingredients
5 steps

Ingredients

  • 1/4 cup white wine
  • 2 tbsp. tarragon vinegar
  • 1 tbsp. finely chopped shallots
  • 2 white peppercorns, crushed
  • 2 sprigs tarragon, chopped
  • 1 sprig chervil, finely chopped
  • 1 sprig parsley, minced
  • 3 egg yolks
  • 3/4 cup melted butter
  • Seasoning, to taste

Directions

  1. 1
    Combine first 7 ingredients in the top of a double boiler; cook over direct heat until reduced by half.
  2. 2
    Allow to cool.
  3. 3
    Then, beating briskly over hot water add alternately last 3 ingredients a little at a time.
  4. 4
    Beat steadily so they are well combined.
  5. 5
    When you have added all the butter, the sauce should have the consistency of a Hollandaise sauce.

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