French Bearnaise Sauce

poniedziałek, 3 lutego 2014

French Bearnaise Sauce

Time: 17 mins


  • 2 tablespoons white wine vinegar
  • 2 tablespoons dry white wine
  • 1 tablespoon chopped shallot (or scallion,white part only)
  • 1 tablespoon chopped fresh tarragon leaves (or 1 tsp. dried)
  • 8 tablespoons unsalted butter (1 stick)
  • 3 egg yolks
  • salt
  • fresh ground black pepper


  • 1 Combine the vinegar, wine, scallions, and tarragon in a small saucepan. Place it over high heat and boil until reduced by half, about 1 minute. Remove the pan from the heat and allow to cool to room temperature.
  • 2 Melt the butter in a small saucepan.
  • 3 Fill the bottom of a double boiler with water and bring it almost to a boil. Lower the heat so that the water is hot but not boiling.
  • 4 Combine the egg yolks and the reserved scallion mixture in the top of the double boiler, and place the top over the bottom. Gradually whisk in the melted butter in a slow, steady stream. Continue whisking until the sauce has thickened. Season to taste with salt and pepper. Serve immediately. Enjoy!
  • 5 Makes 1 1/2 cups.

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