Total Time
20mins
Prep 10 mins
Cook 10 mins

Here's a quick recipe for Bearnaise sauce - another low effort addition that really enhances a meal. This recipe does have uncooked eggs in it, so either use pasteurized eggs or very fresh ones.

Ingredients Nutrition

Directions

  1. Cook the wine, onion, and tarragon until the wine has been reduced to a glaze.
  2. Combine the egg yolks with the salt in a blender.
  3. Slowly add the glaze to the yolks with the blender running.
  4. Pour the butter into the blender slowly until the sauce thickens.

Reviews

(3)
Most Helpful

I would not normally attempt this type of sauce but this method is very straightforward and easy to make. Tasted fine, I used it with Salmon en Croute recipe.

ivanandcaroline August 26, 2002

I made this for Fillet Mignon and it was delicious.

Spring Faerie January 19, 2008

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