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

Bearnaise Sauce II


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


  • 1 small shallot chopped
  • 1 1/2 teaspoons chopped fresh tarragon (or 1/2 tspn dried tarragon)
  • 1/4 cup white wine vinegar plus
  • 1 tablespoon white wine vinegar
  • 2 egg yolks beaten with
  • 1 tablespoon water
  • 1 stick softened butter cut small pieces
  • Salt to taste
  • Freshly-ground black pepper to taste


Servings 8


Step 1

To make sauce: In a double boiler (or heatproof bowl set over, but not touching, a saucepot of simmering water), combine shallot, tarragon, and vinegar. Cook 5 minutes, until most of the vinegar has evaporated. Whisk in egg yolk mixture.

Whisk continuously until egg yolks have thickened, about 5 minutes. Whisk in butter gradually, piece by piece, until incorporated (sauce should have the texture of mayonnaise). Remove from heat. Season to taste with salt and pepper.

This recipe yields 8 servings.

Carbohydrates: 1 grams
Net Carbs: 1 grams
Protein: 1.5 grams
Fat: 15.5 grams
Calories: 152

Review this recipe