Béarnaise Sauce

Name: Béarnaise Sauce
Yield: Makes 1 cup/250 ml sauce
Cuisine: France
Ingredients: 1 tbsp chopped fresh chervil or parsley; salt and cayenne pepper; 3 egg yolks; ¾ cup/175 g unsalted butter; 1 tbsp chopped fresh tarragon stems, or leaves that have been preserved in vinegar; 3 tbsp/45 ml white wine vinegar; 3 tbsp/45 ml dry white wine; 10 peppercorns, crushed; 3 shallots, finely chopped

Preparation info

Makes
1 cup
sauce

Difficulty
Easy

Appears in

La Varenne Pratique

By Anne Willan

Published 1989

About

Ingredients

¾ cup/175 g unsalted butter
3 tbsp/45

Europe
France
Sauce
Vegetarian
Mediterranean
Gluten-free

Method

Follow the method for hollandaise. Melt and cool the butter; boil the vinegar, wine, peppercorns, shallots and tarragon stems until reduced to 1 tablespoon. Add 1 tablespoon of water to cool the mixture.