Bearnaise Sauce Recipe

Name: Bearnaise Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup wine vinegar; 1/4 cup dry white wine or dry white vermouth; 1 Tb minced shallots or green onions; 1 Tb minced fresh tarragon or 1/2 Tb dried tarragon; 1/8 tsp pepper; Pinch of salt; 3 egg yolks; 2 Tb cold butter; 1/2 to 2/3 cup melted butter; 2 Tb fresh minced tarragon or parsley; A small saucepan

Servings: persons

1/4 cup wine vinegar
1/4 cup dry white wine or dry white vermouth
1 Tb minced shallots or green onions
1 Tb minced fresh tarragon or 1/2 Tb dried tarragon
1/8 tsp pepper
Pinch of salt
3 egg yolks
2 Tb cold butter
1/2 to 2/3 cup melted butter
2 Tb fresh minced tarragon or parsley
A small saucepan

1
Boil the vinegar, wine, shallots or onions, herbs, and seasonings over moderate heat until the liquid has reduced to 2 tablespoons.
2
Let it cool.
3
Then proceed as though making a hollandaise.
4
Beat the egg yolks until thick.
5
Strain in the vinegar mixture and beat.
6
Add 1 tablespoon of cold butter and thicken the egg yolks over low heat.
7
Beat in the other tablespoon of cold butter, then the melted butter by droplets.
8
Correct seasoning, and beat in the tarragon or parsley.

586

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/4 cup wine vinegar, 1/4 cup dry white wine or dry white vermouth, 1 Tb minced shallots or green onions, 1 Tb minced fresh tarragon or 1/2 Tb dried tarragon, and more.

Yes, Bearnaise Sauce falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Bearnaise Sauce

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