Bearnaise Sauce
- Ready In:
- 30mins
- Ingredients:
- 7
- Serves:
-
4
ingredients
- 1⁄4 cup rice wine vinegar (or other mild vinegar)
- 1⁄4 cup dry white wine
- 4 teaspoons fresh tarragon, chopped (or 2 T. dried tarragon)
- 2 shallots, minced
- 3 egg yolks
- 1⁄4 lb butter, melted
- 1 pinch salt
directions
- Combine the vinegar, wine, tarragon and shallots in a small saucepan.
- Bring to a boil, reduce heat and simmer until liquid is reduced by half.
- Strain through a sieve, reserve liquid and set aside.
- In a double boiler over simmering water (not boiling), whisk the egg yolks until doubled in volume.
- Slowly drizzle in the melted butter, whisking continuously, until sauce is thickened.
- Stir in vinegar/wine reduction.
- Season with salt.
- Serve immediately or cover and keep warm.
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RECIPE SUBMITTED BY
Gigi6287
United States