Bearnaise Sauce

Serve with oven roasted fillet of beef.

Bearnaise Sauce
Bearnaise Sauce

PREP TIME

15

minutes

TOTAL TIME

40

minutes

SERVINGS

6

servings

PREP TIME

15

minutes

TOTAL TIME

40

minutes

SERVINGS

6

servings

Ingredients

  • 1/4

    cup dry white wine, such as sancerre or sauvignon blanc

  • 2

    tablespoons sherry vinegar

  • 1

    tablespoon minced shallot

  • 1/4

    teaspoon kosher salt

  • 4

    teaspoons chopped tarragon

  • 3

    egg yolks

  • 3/4

    cup (1 1/2 sticks) unsalted butter

  • 1/4

    teaspoon freshly ground black pepper

Directions

1. Combine the wine, vinegar, shallot, and salt in a small saucepan. Bring to a boil, then reduce heat to medium-high. Cook 2-3 minutes. Add 2 teaspoons of the tarragon. Cool to room temperature. 2. Put the egg yolks into a blender and add the cooled wine mixture. In a small saucepan, heat the butter until bubbling. 3. Blend the yolks and wine. Pour in the melted butter in a slow steady stream. Add the black pepper and the remaining tarragon. The sauce will be thick and creamy. Serve right away with oven-roasted fillet of beef.

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