Menu Enter a recipe name, ingredient, keyword...

á-2700

Bearnaise Sauce

By

Paula Deen

Google Ads
Rate this recipe 0/5 (0 Votes)
Bearnaise Sauce 0 Picture

Ingredients

  • 1/4 cup white wine vinegar
  • 1/4 cup dry white wine
  • 1 shallot, minced
  • 3 Tbsp. warm water
  • 2 tsp. dried tarragon leaves
  • 4 egg yolks
  • 1 cup butter, at room temperature
  • 1/8 tsp. salt
  • 1/8 tsp. ground white pepper

Details

Preparation

Step 1

In a medium saucepan, combine vinegar, wine and shallot. Bring to a boil over medium-high heat; and boil until liquid is reduced to about 1 tablespoon. Strain liquid, discarding solids. Return liquid to saucepan.

Whisk in warm water and tarragon. Add egg yolks, one at a time, stirring with a whisk until frothy. Cook, whisking constantly, over low heat, 2 mins. Gradually add butter, whisking after each addition until butter has melted and sauce has thickened. Whisk in salt and pepper.

Review this recipe