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Ingredients
| white wine: 1/4 cup |
| white wine vinegar: 1/4 cup |
| onions (chopped): 1 Tbl (minced) |
| fresh tarragon: 1 tsp |
| dried chervil: 1 tsp |
| black pepper |
| eggs: 3 (yolks) |
| salted butter: 1 cup |
| parsley: 1 Tbl (fresh//minced) |
Fondue Bearnaise Sauce
Credit: Food.com
User rating:
-
Prep Time
0 min -
Cook Time
20 min -
Servings
2 serving(s)
Tags
- Combine wine, vinegar, onions, herbs & pepper in saucepan; cook over low until liquid has reduced to about half. Strain & cool.
- Put egg yolks in double boiler; beat until frothy. Beat in vinegar mix. Place pan over hot but not boiling water & do not let water touch top of pan. Add butter slowly about a teaspoon at a time, beating constantly. Add additional pepper & a pinch of salt. Stir in parsley before serving.