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bearnaise sauce

(3 ratings)
review
Private Recipe by
Russ Myers
Necedah, WI

Béarnaise is a traditional sauce for steak

(3 ratings)
yield 1 Cup
prep time 10 Min
cook time 15 Min
method Stove Top

Ingredients For bearnaise sauce

  • 3 Tbsp
    wine vinegar
  • 1 tsp
    finely chopped shallots, or green onion
  • 4
    peppercorns, crushed
  • bouquet garni of a few tarragon and chervil leaves
  • 1 Tbsp
    cold water
  • 4
    egg yolks
  • 1/2 c
    butter, room temperature
  • salt to taste
  • 1 tsp
    minced fresh tarragon or 1/4 teaspoon dried tarragon, crushed

How To Make bearnaise sauce

  • 1
    In a saucepan, combine wine vinegar, shallots, peppercorns, and bouquest garni. Simmer till liquid is reduced to half. Strain; add cold water to herb liquid
  • 2
    Beast egg yolks in top of double boiler( not over the water ) Slowly add herb liquid. Add a few tablespoons butter to egg yolks, placing over ( not touching ) boiling water
  • 3
    Cook and stir till butter melts and sauce starts to thicken. Continue adding butter and stirring till all has been used and sauce is smooth as thick cream.
  • 4
    Remove from heat. Salt to taste Add tarragon. Stir well.
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