Close
Ingredients
| white wine vinegar: 1/4 cup |
| white wine: 1/4 cup |
| shallot onions (chopped): 3 Tbl (minced) |
| fresh tarragon: 1 Tbl (chopped) |
| water: 3 Tbl |
| eggs: 4 (yolks) |
| unsalted butter: 1 cup (melted) |
| lemons: 1/2 (juice of) |
| salt (to taste) |
| white pepper (to taste) |
| cayenne pepper (to taste) |
Bearnaise Sauce
Credit: Food.com
User rating:
-
Prep Time
20 min -
Cook Time
0 min -
Servings
1 serving(s)
Tags
- Bring vinegar, wine, shallots and tarragon to a boil in a small saucepan over medium high heat.
- Boil until liquid is evaporated, about 5 minutes.
- Remove from heat and add water, then whisk in egg yolks until frothy.
- Drizzle in butter, whisking constantly to incorporate.
- Sauce should be thick, but thin it with a little water if needed.
- If it is too thin, return to heat and whisk constantly until thickened.
- Strain sauce through a medium mesh strainer into a heat proof cup.
- Season with lemon juice, salt, white pepper and cayenne.