Rating: 4 stars
13 Ratings
  • 5 star values: 6
  • 4 star values: 4
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0

This elegant Bearnaise sauce is a little tricky to make; cook it in a double boiler, and stir continuously.

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Recipe Summary

Servings:
6
Yield:
2 cups
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a heavy skillet, saute tarragon, red wine vinegar, and diced shallot over medium heat for 10 to 15 minutes, or until the mixture becomes paste-like. Remove from heat.n

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  • Combine egg yolks, 1/8 cup hot water, lemon juice, salt and pepper in the top of a double boiler set over simmering water. Cook and stir until the mixture reaches the consistency of mayonnaise. Remove the mixture from heat. Add the melted butter slowly, stirring continuously. If the mixture becomes too thick, thin with the remaining 1/8 cup of hot water. Add the tarragon, wine, vinegar, and shallot mixture and blend well.n

Nutrition Facts

309 calories; protein 2.3g; carbohydrates 2.9g; fat 33g; cholesterol 183.8mg; sodium 226.9mg. Full Nutrition
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