Bearnaise Sauce Recipe

Name: Bearnaise Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/3 c. white vinegar; 2 tsp. finely chopped shallots or onions; 8 whole black peppercorns, crushed; dash of dried tarragon, crushed; dash of dried chervil, crushed; 2 Tbsp. cold water; 8 egg yolks; 1 c. butter or margarine, divided; 1/2 tsp. dried tarragon, crushed; 1 1/2 lb. or about 5 c. thinly sliced onions; 3 Tbsp. butter; 1 Tbsp. oil; 1 tsp. salt; 1/4 tsp. sugar (helps the onions to brown); 3 Tbsp. flour; 2 qt. boiling brown canned beef stock or 1 qt. boiling water and 1 qt. beef stock; 1/2 c. dry white wine or dry white vermouth; salt and pepper; 3 Tbsp. cognac; hard-toasted French bread, cut in rounds; 1 to 2 c. grated Swiss or Parmesan cheese

Servings: persons

1/3 c. white vinegar
2 tsp. finely chopped shallots or onions
8 whole black peppercorns, crushed
dash of dried tarragon, crushed
dash of dried chervil, crushed
2 Tbsp. cold water
8 egg yolks
1 c. butter or margarine, divided
1/2 tsp. dried tarragon, crushed
1 1/2 lb. or about 5 c. thinly sliced onions
3 Tbsp. butter
1 Tbsp. oil
1 tsp. salt
1/4 tsp. sugar (helps the onions to brown)
3 Tbsp. flour
2 qt. boiling brown canned beef stock or 1 qt. boiling water and 1 qt. beef stock
1/2 c. dry white wine or dry white vermouth
salt and pepper
3 Tbsp. cognac
hard-toasted French bread, cut in rounds
1 to 2 c. grated Swiss or Parmesan cheese

1
Cook the onions slowly in the butter and oil in the covered saucepan for 15 minutes or longer.
2
Uncover; raise heat to moderate and stir in the salt and sugar.
3
Cook for 30 to 40 minutes stirring frequently until the onions have turned an even, deep, golden brown.
4
While cooking, sprinkle in the flour and stir for 3 minutes.
5
Away from heat, blend in the boiling liquid.
6
Add the wine and season to taste.
7
Simmer partially covered for 30 to 40 minutes or more, skimming occasionally.
8
Correct seasoning.
9
Set aside uncovered until ready to serve.
10
When ready to serve, return to simmer.
11
Just before serving, stir in the cognac (if desired). Pour into a soup tureen or soup cups over the rounds of bread. Sprinkle cheese on top of soup.
12
(Instead of pouring soup over bread rounds, bread may be place on top of the soup before cheese is added.)
13
Servings for 6 to 8.

1112

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 21 ingredients. The key ingredients include: 1/3 c. white vinegar, 2 tsp. finely chopped shallots or onions, 8 whole black peppercorns, crushed, dash of dried tarragon, crushed, and more.

Yes, Bearnaise Sauce falls under the Meat & Poultry 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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