Bearnaise Sauce

Submitted by Bev I Am

"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."

 

• Ready In: 20mins
• Ingredients: 11
• Yields: 1.5 cups

ingredients

• 59.14 ml white wine vinegar
• 59.14 ml dry white wine
• 44.37 ml shallots, minced
• 14.79 ml fresh tarragon, chopped
• 29.58-44.37 ml water
• 4 egg yolks
• 236.59 ml unsalted butter, melted
• 1 lemon, juice of
• salt, to taste
• white pepper, to taste
• cayenne, to taste

directions

1. Bring vinegar, wine, shallots and tarragon to a boil in a small saucepan over medium high heat.
2. Boil until liquid is evaporated, about 5 minutes.
3. Remove from heat and add water, then whisk in egg yolks until frothy.
4. Drizzle in butter, whisking constantly to incorporate.
5. Sauce should be thick, but thin it with a little water if needed.
6. If it is too thin, return to heat and whisk constantly until thickened.
7. Strain sauce through a medium mesh strainer into a heat proof cup.
8. Season with lemon juice, salt, white pepper and cayenne.

Reviews

[French Tart]

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:-)