Bearnaise Sauce

Name: Bearnaise Sauce
Yield: l½ cups
Ingredients: Salt and freshly ground black pepper, to taste; 3 egg yolks; Salt and freshly ground black pepper, to taste; 1 tablespoon chopped fresh tarragon leaves or 1 teaspoon dried; 8 tablespoons (1 stick) unsalted butter; 1 tablespoon chopped shallots; 1 tablespoon chopped fresh tarragon leaves or 1 teaspoon dried; 2 tablespoons white wine vinegar; 2 tablespoons dry white wine

Preparation info

l½ cups

Difficulty
Medium

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

This classic sauce really becomes exciting when you use fresh tarragon instead of dried. It makes all the difference in the world!

As soon as the sauce is thickened, set the pan in a bowl of ice-cold water to stop the cooking. Your béarnaise sauce should not separate if you do it this way.

Ingredients

2 tablespoons white wine vinegar
2 tablespoons dry white wine
1

Sauce
Gluten-free
Vegetarian

Method

Combine the vinegar, wine, shallots, and tarragon in a small saucepan. Place over high heat and boil until reduced by half, about 1 minute. Remove the pan from the heat and allow it to cool to room temperature.
Melt the butter in a small saucepan.
Fill the bottom of a double boiler with water and bring it almost to a boil. Lower the heat so that the w