Try this Bearnaise Sauce recipe, or contribute your own.
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.
milkymaid 1y ago
Aeb1 7y agoThis 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.
promfh 8y agoIt was a bit complex to do but the taste was wonderful. I served it over Beef Wellington for a special dinner.
stevemur 8y ago[I made edits to this recipe.]
stevemur 8y agoI 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.