Bearnaise Sauce

1. 1

   In top of double boiler, combine first 4 ingredients.

2. 2

   Over high heat, heat to boiling; boil until vinegar is reduced to 1 tablespoon.

3. 3

   Place double boiler top over double boiler bottom containing hot, not boiling water.

4. 4

   Add egg yolks; cook, beating constantly with wire whisk, until slightly thickened.

5. 5

   Add butter, 2 tablespoons at a time, beating constantly with whisk until butter is melted and mixture thickened.

6. 6

   Stir in parsley.

7. 7

   Serve with tenderloin.

* Per serving · 4 servings · Values may vary.

No additional tips available.