Sauce Bearnaise

1. 1

   In a small saucepan over medium high heat bring white wine vinegar, shallots, peppercorns, tarragon, chervil to a boil and reduce by 9/10th, strain, set aside.

2. 2

   In a medium bowl over simmering water whisk egg yolks until light and fluffy.

3. 3

   Stir in vinegar reduction.

4. 4

   Add butter in cubes, whisking until thick.

5. 5

   Taste sauce and season to taste.

6. 6

   Garnish sauce with chopped chervil and tarragon

* Per serving · 4 servings · Values may vary.

No additional tips available.