Sauce Béarnaise

Preparation info
    • Difficulty


Appears in

By Robert Carrier

Published 1965

  • About


  • 3 sprigs tarragon, coarsely chopped
  • 3 sprigs chervil, coarsely chopped
  • 1


Combine coarsely chopped herbs, chopped shallots, crushed peppercorns, vinegar and white wine in a saucepan. Cook over a high heat until liquid is reduced to two-thirds of the original quantity. Strain and return juices to the top of a double saucepan.

Beat egg yolks with water and add to the juices in the top of the double saucepan; stir briskly over hot, but not boiling, water with a