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Bearnaise Sauce

Bearnaise Sauce

 

Ingredients

1/4 c. white wine or vinegar
2 tbsp tarragon vinegar
1 tbsp chopped shallots or onion
2 crushed peppercorns
2 sprigs tarragon, chopped
1 sprig chervil or parsley minced
3 egg yolks
3/4 cups melted butter

Cook first 6 ingredients over medium heat and reduce by half. Cool. Over hot water, slowly beat in egg yolks, then butter until the consistency of hollandaise.  © 1984 John Albrecht, CEC