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Bearnaise Sauce

10min.chef's picture
Ingredients
  Dry white wine 2 Tablespoon
  Tarragon vinegar 1 Tablespoon
  Dried tarragon 2 Teaspoon
  Minced shallots 2 Teaspoon
  Butter 1⁄2 Cup (8 tbs)
  Pepper 1⁄4 Teaspoon
  Egg yolks 3
  Lemon juice 2 Tablespoon
  Salt 1⁄4 Teaspoon
Directions

1. In a small saucepan combine the wine, vinegar, tarragon and shallots. Bring to a boil and cook rapidly until almost all the liquid disappears.
2. In a small saucepan heat the butter to bubbling, but do not brown.
3. In the container of an electric blender place the egg yolks, pepper, lemon juice and salt. Cover the container and flick the motor on and off at high speed.
4. Remove cover, turn motor on high and gradually add the bubbling butter. Add the herb mixture, cover and blend very quickly on high speed.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
European
Course: 
Side Dish
Method: 
Boiled
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Egg
Interest: 
Gourmet
Preparation Time: 
15 Minutes
Cook Time: 
10 Minutes
Ready In: 
25 Minutes

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