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Bearnaise Sauce

Ingredients
  Dry white wine 1⁄2 Cup (8 tbs)
  Tarragon vinegar 1 Tablespoon
  Chopped shallot/Green onions 1 Tablespoon
  Black pepper 1⁄3 Teaspoon
  Parsley sprigs 1
  Tarragon 1⁄2 Teaspoon, crumbled
  Egg yolks 2
  Butter/Margarine 1⁄2 Cup (8 tbs), melted
  Ground red pepper 1 Pinch
  Parsley 1 Teaspoon, chopped
Directions

1. Combine the wine, vinegar, shallot or onion, pepper, parsley sprig and tarragon in a small saucepan. Bring to boiling. Lower the heat and then simmer, uncovered, for 8 to 10 minutes or until the liquid measures about 1/3 cup. Strain into a cup.
2. Beat the egg yolks slightly in the top of a double boiler; stir in one-third of the melted butter or margarine. Place the top of the double boiler over simmering, not boiling, water.
3. Beat in the wine liquid, alternately with the remaining melted butter or margarine, with an electric hand mixer on medium. Continue beating, keeping the top over the simmering water until the mixture is fluffy-thick. Remove the top of the double boiler from the water at once. Do not boil.
4. Stir in the red pepper and chopped parsley.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Course: 
Side Dish
Method: 
Emulsified
Dish: 
Sauce
Ingredient: 
Egg
Preparation Time: 
10 Minutes
Cook Time: 
10 Minutes
Ready In: 
0 Minutes

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