Prep 7 mins
Cook 10 mins
This is a classic French sauce that is exciting if you use fresh tarragon. It makes all the difference in the world! As soon as the sauce is thickened, set the pan in a bowl of ice cold water to stop the cooking. Your sauce should not separate if you do it this way. This is wonderful over Artichoke Fritters!
- 2 tablespoons white wine vinegar
- 2 tablespoons dry white wine
- 1 tablespoon chopped shallot (or scallion,white part only)
- 1 tablespoon chopped fresh tarragon leaves (or 1 tsp. dried)
- 8 tablespoons unsalted butter (1 stick)
- 3 egg yolks
- fresh ground black pepper
- Combine the vinegar, wine, scallions, and tarragon in a small saucepan. Place it over high heat and boil until reduced by half, about 1 minute. Remove the pan from the heat and allow to cool to room temperature.
- Melt the butter in a small saucepan.
- Fill the bottom of a double boiler with water and bring it almost to a boil. Lower the heat so that the water is hot but not boiling.
- Combine the egg yolks and the reserved scallion mixture in the top of the double boiler, and place the top over the bottom. Gradually whisk in the melted butter in a slow, steady stream. Continue whisking until the sauce has thickened. Season to taste with salt and pepper. Serve immediately. Enjoy!
- Makes 1 1/2 cups.
DH was looking for a Bearnaise recipe so I found this for him. He used dried tarragon (we don't have fresh). Tasted fabulous! We had it over chicken. Thanks Sharon!
This was very good...didn't have fresh tarragon, tho, so maybe next time I'll track some down!
I made this to go with the Gordons Restaurant Artichoke Fritters. This was easy to prepare. I think personally regular butter may have given a tad more flavor to this sauce but otherwise it was good. I used dried tarragon because I didn't have fresh. Im so glad I made this with the fritters. Thanks for posting Karen