Bearnaise Sauce

use on steak or rilled vegs

Bearnaise Sauce
Bearnaise Sauce

PREP TIME

10

minutes

TOTAL TIME

10

minutes

SERVINGS

--

servings

PREP TIME

10

minutes

TOTAL TIME

10

minutes

SERVINGS

--

servings

Ingredients

  • 1/4

    cup white wine

  • 1/4

    cup white-wine vinegar

  • 1/4

    cup finely chopped shallots

  • 2

    tablespoons chopped fresh tarragon, divided

  • 3

    large egg yolks

  • 1

    stick of butter, cut into 8pieces

  • 1/2

    teaspoon fresh lemon juice, or to taste

Directions

Boil wine, vinegar, shallots, and 1 tablespoon tarragon in a small saucepan until liquid is reduced to 2 tablespoons. Then strain through a fine-mesh sieve set into a medium metal bowl, pressing on and then discarding solids. Whisk yolks into vinegar mixture, then set bowl over a pan of barely simmering water and cook, whisking constantly, until yolks have thickened slightly (do not scramble). Whisk in butter 1 piece at a time, adding each piece before the previous one has melted completely. Remove from heat and whisk in lemon juice, remaining tablespoon tarragon, 1/2 teaspoon salt and 1/2 teaspoon pepper (or to taste).

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