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Classic Bearnaise Sauce

Fondue.Chef's picture
Ingredients
  Shallots 2 , chopped
  Butter 1⁄2 Cup (8 tbs)
  Egg yolks 4
  Tarragon vinegar 2 Tablespoon
  Salt 1⁄4 Teaspoon
  Freshly ground pepper To Taste
  Chopped fresh tarragon 1 Tablespoon
  Chopped fresh parsley 1 Tablespoon
Directions

Cook shallots in butter until tender.
Put shallots and butter into glass bowl and set over hot, not boiling, water.
Using a whisk, beat in egg yolks one at a time.
Continue cooking, stirring until mixture is thickened.
Fold in remaining ingredients.

Recipe Summary

Cuisine: 
French
Course: 
Side Dish

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