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Bearnaise Sauce

Russ Myers


Béarnaise is a traditional sauce for steak


★★★★★ 3 votes

1 Cup
10 Min
15 Min
Stove Top


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3 Tbsp
wine vinegar
1 tsp
finely chopped shallots, or green onion
peppercorns, crushed
bouquet garni of a few tarragon and chervil leaves
1 Tbsp
cold water
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


  • 1In a saucepan, combine wine vinegar, shallots, peppercorns, and bouquest garni.
    Simmer till liquid is reduced to half.
    Strain; add cold water to herb liquid
  • 2Beast 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
  • 3Cook 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.
  • 4Remove from heat.
    Salt to taste
    Add tarragon.
    Stir well.

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About Bearnaise Sauce

Course/Dish: Other Sauces
Main Ingredient: Eggs
Regional Style: American
Other Tag: Quick & Easy

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