Prep 20 mins
Cook 0 mins
This classy French sauce is typically served over beef tenderloin filets. It is also a perfect pair with fish or served over vegetables. I found this in Cuisine At Home.
- 1⁄4 cup white wine vinegar
- 1⁄4 cup dry white wine
- 3 tablespoons shallots, minced
- 1 tablespoon fresh tarragon, chopped
- 2 -3 tablespoons water
- 4 egg yolks
- 1 cup unsalted butter, melted
- 1⁄2 lemon, juice of
- salt, to taste
- white pepper, to taste
- cayenne, to taste
- Bring vinegar, wine, shallots and tarragon to a boil in a small saucepan over medium high heat.
- Boil until liquid is evaporated, about 5 minutes.
- Remove from heat and add water, then whisk in egg yolks until frothy.
- Drizzle in butter, whisking constantly to incorporate.
- Sauce should be thick, but thin it with a little water if needed.
- If it is too thin, return to heat and whisk constantly until thickened.
- Strain sauce through a medium mesh strainer into a heat proof cup.
- Season with lemon juice, salt, white pepper and cayenne.
This was lovely Bev, a good classic Bearnaise recipe which turned out very well. I made the full amount as we LOVE Bearnaise sauce with just about everything. I always make my own when I have time. I hovered between 4 and 5 stars, but for me I would have liked more fresh tarragon; I think 1 1/2 to 2 tablespoons would have been better as fresh French tarragon is so subtle and aromatic - dried is much more pungent of course! It was an excellent recipe all the same, and I am glad that I made it - thanks Bev for posting this classic French sauce! FT:-)