Bearnaise Sauce

Name: Bearnaise Sauce
Yield: About 1½ cups
Ingredients: ½ cup sherry vinegar or white wine vinegar; ½ cup sherry vinegar or white wine vinegar; ½ teaspoon dried tarragon; Pinch of salt; ¼ cup dry white vermouth; 1 tablespoon finely chopped shallot; 3 egg yolks; 1 cup (2 sticks) unsalted butter, melted

Preparation info

About
1½ cups

Difficulty
Easy

Appears in

The Silver Palate Cookbook

By Julee Rosso and Sheila Lukins

Published 1982

About

Sherry vinegar makes this hearty butter-based sauce even better. Try it on beef, lamb, or other meat.

Ingredients

½ cup sherry vinegar or white wine vinegar
¼ cup dry white vermouth
1

Starter
Gluten-free
Vegetarian

Method

Combine the vinegar, vermouth, shallot, tarragon, and salt in a small heavy saucepan over medium heat. Bring to a boil, lower the heat, and simmer until reduced to a few spoonfuls. Cool to room temperature.
Strain the cooled mixture into another small heavy saucepan, or the top of a double boiler, and whisk in the egg yolks. Beat until thick and creamy.