Name: Béarnaise Sauce
Yield: Yield: About 1 Cup.
Cuisine: United States
Ingredients: 2 egg yolks; 1 teaspoon dried tarragon; 1 tablespoon cold water; 2 tablespoons finely chopped shallots; ½ pound butter; 1 teaspoon crushed black peppercorns; 2 tablespoons tarragon vinegar

Preparation info

Yield: About
1 Cup

Difficulty
Easy

Appears in

Craig Claiborne's Southern Cooking

By Craig Claiborne

Published 1987

About

Ingredients

½ pound butter
2 tablespoons finely chopped shallots
2

Method

Put the butter in a small heavy saucepan and let it melt slowly. Skim off the white foam that rises to the top. Carefully pour off and reserve the clear yellow liquid. Discard the milky residue at the bottom.
Heat the shallots, vinegar, peppercorns, and tarragon in another small heavy saucepan and cook until all the liquid evaporates. Remove from the heat and l

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Béarnaise Sauce

Ingredients

Method

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