Bearnaise Sauce

1. 1

   Cook the wine, onion, and tarragon until the wine has been reduced to a glaze.

2. 2

   Combine the egg yolks with the salt in a blender.

3. 3

   Slowly add the glaze to the yolks with the blender running.

4. 4

   Pour the butter into the blender slowly until the sauce thickens.

* Per serving · 4 servings · Values may vary.

No additional tips available.