Béarnaise Sauce

1. 1

   Combine wine, vinegar, onion, salt, pepper, and parsley in a heavy saucepan; cook over high heat, stirring occasionally, until mixture is reduced to 1 1/2 tablespoons.

2. 2

   Reduce heat to low; add butter and yolks alternately, beginning and ending with butter. Whisk constantly until butter melts and mixture is smooth and thickened. Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.