Béarnaise

Preparation info

  • Makes about

    two-thirds

    of a cup
    • Difficulty

      Easy

Appears in

Tom Fitzmorris's New Orleans Food

Tom Fitzmorris's New Orleans Food

By Tom Fitzmorris

Published 2018

  • About

Béarnaise is my favorite sauce. It’s good on almost everything: steaks, fish, fried potatoes, eggs, chicken ... I could go on. Its finest employment in the Creole arena is in a dish called chicken Pontalba. If you find fresh tarragon or chervil, use twice as much as called for here.

Ingredients

  • ¼ cup tarragon vinegar
  • ¼ cup Sauvignon Blanc or other dry white wine
  • 1

Method

  1. Combine the vinegar, wine, green onion, tarragon, chervil, and white pepper in a small saucepan. Bring it to a light boil and reduce until the herbs are just soggy.
  2. Stir this mixture into the hollandaise. It will keep for 30 minutes or so at warm room temperature.