5 Minute Bearnaise Sauce

1. 1

   Set up a double boiler. Put two yolks, vinegar and tarragon into the glass bowl on top and whisk.

2. 2

   When water boils, turn it down. Stir CONSTANTLY.

3. 3

   When the mixture starts to thicken, add one cube of butter t a time, mixing after each addition until melted.

4. 4

   When done, quickly take off the heat and plonk the bottom of the bowl into cold water to stop it from cooking.

5. 5

   Make sure that you have a big bowl of cold water on hand so if you think the eggs are going lumpy or about to curdle, put the bottom into the water and whisk vigorously.

* Per serving · 4 servings · Values may vary.

No additional tips available.