Sauce Béarnaise

Name: Sauce Béarnaise
Yield: 1½ cups
Cuisine: United States
Ingredients: Pinch of salt; 2 peppercorns; 1 small chervil sprig, chopped; 5 egg yolks; ¼ cup tarragon vinegar; ½ teaspoon minced fresh tarragon; Pinch of cayenne pepper; ¾ cup butter, melted; ½ teaspoon minced fresh chervil; 1 teaspoon chopped shallot; 1 small tarragon sprig, chopped

Preparation info

1½ cups

Difficulty
Easy

Appears in

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

About

Ingredients

1 teaspoon chopped shallot
1 small tarragon sprig, chopped
1 small<

Americas
United States
Sauce
Spicy
Gluten-free
New York
Vegetarian

Method

Simmer the shallot, tarragon sprig, chervil sprig, peppercorns and salt in the vinegar over low heat until the vinegar has been reduced by two thirds. Cool to lukewarm.
Add the egg yolks and beat briskly with a wire whisk. Place over low heat and gradually add the butter. Whisk until the sauce thickens. Strain. Season with cayenne and stir in the minc