Bearnaise SauceAnother Historic Hit.

1. 1

   Melt the butter in a 1-quart saucepan over low heat.

2. 2

   Raise the heat to medium and bring to a boil.

3. 3

   Remove from the heat and skim, then return to the lowest possible heat to keep warm.

4. 4

   Combine the wine and tarragon in a small skillet.

5. 5

   Cook over high heat until the volume of liquid in the pan has been reduced to about 2 tablespoons.

6. 6

   Put about 1 inch of water into the bottom of a double boiler.

7. 7

   In the top, whisk together in the wine reduction, egg yolks, lemon juice, hot sauce, and Worcestershire sauce.

8. 8

   Bring the water in the bottom to a simmer, taking care not to let it bubble up enough to touch the bottom of the upper pan.

9. 9

   Whisking constantly, simmer until the sauce begins to thicken, about 5 minutes.

10. 10

    Still whisking, drizzle in the butter, and continue to whisk until the mixture is thick and creamy.

* Per serving · 4 servings · Values may vary.

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