Bearnaise Sauce

  1. Put vinegar, shallots, wine, dried tarragon, and salt and pepper in a sauce pan. Boil and reduce to 2 tablespoons liquid. Strain into a small glass bowl and reserve liquid, let cool. In a blender put egg yolks, lemon juice, and reserved reduction liquid, blend at high speed. With blender running slowly pour in melted butter in a very small stream. When sauce thickens up pour into a serving bowl and stir in minced fresh tarragon and parsley. Check for correct seasoning and adjust to your tastes.

red wine vinegar, white wine, shallots, tarragon, salt, egg yolks, lemon juice, butter, tarragon

Taken from www.epicurious.com/recipes/member/views/bearnaise-sauce-50116384 (may not work)

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