Béarnaise Sauce

Name: Béarnaise Sauce
Ingredients: 4 tablesp. (¼ cup) tarragon vinegar; 1 tablesp. freshly chopped French tarragon leaves; a pinch of freshly ground pepper; 2 teasp. finely chopped shallots; 4 tablesp. (¼ cup) dry white wine; 4–6 ozs (110–150 g/1–1½ sticks) butter approx., salted or unsalted depending on what it is being served with; 2 egg yolks (preferably free-range)

Preparation info

Difficulty
Easy

Appears in

Simply Delicious 2

By Darina Allen

Published 1990

About

One of the great classics! Use French rather than Russian tarragon if you can find it.

Ingredients

4 tablesp. (¼ cup) tarragon vinegar
4 tablesp. (¼

Sauce
Gluten-free
Vegetarian

Method

If you do not have tarragon vinegar to hand, use a wine vinegar and add some extra chopped tarragon. Boil the first four ingredients together until completely reduced and the pan is almost dry but not browned. Add 1 tablespoon of cold water immediately. Pull the pan off the heat and allow to cool fo