Bearnaise Sauce recipe
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Bearnaise Sauce

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Servings: 6 Servings
Total Time (median): 0 : 30 Active Time: 0 : 20

US/Metric: [convert to metric]

Ingredients


Preparation

In a saucepan, combine the vinegar, wine, peppercorns, shallots, and tarragon. Bring the liquid to a boil and reduce to 1 tablespoon. Add 1 tablespoon of water. Cool.

Add the egg yolks and whisk, over low heat (use a double-boiler), until frothy, about 3 to 4 minutes.

In a steady stream, add the butter until the sauce thickens. Season with salt and pepper. Strain the sauce through a chinois and set aside. Garnish with the parsley leaves. This recipe yields about 1 cup of sauce.


Cuisine: French Main Ingredient: Tarragon

Tags: White wine, Wine, Tarragon, Shallot, Parsley, Butter, Corn, Emeril, French, Hors d'Oeuvre, Winter [edit]

Groups: [edit]

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Bearnaise Sauce Reviews

100% would make "Bearnaise Sauce" again.

[add your review]

This recipe is so easy, if you just follow the instructions. One time I made it and forgot to add the water and let the mixture cool before adding the egg yolks, and i ended up with scrambled eggs. Every other time when I followed every instruction it went perfectly! Amazing taste. Served it with eggs benedict.

Aeb1Aeb1 : : 0:30 total time : 0:20 active time :  34w 4d ago


It was a bit complex to do but the taste was wonderful. I served it over Beef Wellington for a special dinner.

promfhpromfh : : 0:30 total time : 0:20 active time :  1y 39w 6d ago


[I made edits to this recipe.]

stevemurstevemur :  :  2y 6w 4d ago


I love bearnaise sauce, and this is a very good recipe for it. Served it last night over grilled porterhouse steak and wild mushroom risotto cakes.

I forgot the straining step mentioned in the recipe (my oversight), and I wish I hadn't. The shallots were delicious but a smoother texture to the sauce would have been perfect. Guests enjoyed it and I'd make it again.

stevemurstevemur : : 1:00 total time : 0:45 active time :  2y 6w 4d ago


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