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Béarnaise Sauce
- Makes enough for
4
Main-Course Servings of Steak - Difficulty
Easy
Published 2002
Serve béarnaise in a sauceboat at the table, so guests can help themselves. (See for more about making hollandaise and its derivatives.)
Ingredients
2 ¼ cup 60 ml ¼</
Method
Combine the shallots, wine, and vinegar in a small saucepan. Crush the peppercorns by putting them on a cutting board and pressing down on them with the corner of a heavy saucepan and leaning on it with all your weight. Put them in a Windsor pan—a saucepan with sloping sides—with the above ingredients and the tarragon sprigs. Put the pan over low heat and simmer the mixture until only about 2 t
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