Recipe by Toby Jermain
I found this Bearnaise-like sauce in a Hellman ad in the November 1978 issue of Bon Appetit and have been using it ever since. Stick with the mayo brand, others thin out too much.
- 1⁄2 cup dry white wine
- 1⁄4 cup white wine vinegar
- 1⁄2 cup chopped fresh parsley
- 1 small onion, quartered
- 2 cloves garlic
- 3 teaspoons dried tarragon, lightly crushed
- 1⁄2 teaspoon dried chervil, lightly crushed
- 1⁄4 teaspoon white pepper
- 1 cup mayonnaise (Best Foods or Hellman's)
- 1 egg yolk (preferred) (optional)
Directions See How It's Made
- Mix first 8 ingredients in blender at high speed until smooth.
- In small saucepan, stir over medium heat until reduced to 1/3 cup.
- Strain and return liquid to pan.
- Stir in mayonnaise and heat until warm.
- If too thin, beat 3 Tbsp of sauce thoroughly with egg yolk, and add yolk to remainder of sauce (I always add yolk!).
- Continue to heat, stirring constantly.
- DO NOT BOIL!
- Garnish with chopped parsley if desired.
- Serve with beef or chicken.
- Outstanding substitute for Bearnaise Sauce, very easy to make and almost foolproof.