Sauce Bearnaise

Name: Sauce Bearnaise
Ingredients: 1/3 cup white tarragon vinegar (plus 2 more tablespoons if you are using fresh tarragon); 1/3 cup dry white wine; 4 crushed peppercorns; 1 heaping tablespoon very finely chopped shallots; 2 heaping tablespoons finely chopped leaves of chervil or parsley; 6 sprigs fresh or 4 sprigs bottled tarragon (with 2 tablespoons liquid from bottle); Ingredients for 1 recipe Hollandaise Sauce , omitting lemon juice or vinegar

7 ingredients

6 steps

Ingredients

1/3 cup white tarragon vinegar (plus 2 more tablespoons if you are using fresh tarragon)
1/3 cup dry white wine
4 crushed peppercorns
1 heaping tablespoon very finely chopped shallots
2 heaping tablespoons finely chopped leaves of chervil or parsley
6 sprigs fresh or 4 sprigs bottled tarragon (with 2 tablespoons liquid from bottle)
Ingredients for 1 recipe Hollandaise Sauce , omitting lemon juice or vinegar

Directions

1

Combine in a small heavy saucepan vinegar, wine, peppercorns, shallots, chevril or parsley, and tarragon with liquid or the extra tarragon vinegar.
2

(Reserve the leaves from half of the stalks and put aside.)
3

Cook over high heat until reduced to 1/3 cup or less.
4

Strain through very fine sieve or cloth.
5

Make Hollandaise Sauce using strained liquid instead of lemon juice or vinegar.
6

Very finely chop and add remaining chevril or parsley and remaining tarragon.