Bearnaise Sauce

Paula Deen
Bearnaise Sauce
Bearnaise Sauce

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

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

Directions

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.

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