True Bearnaise Sauce

1. 1

   Combine minced shallot, tarragon, chervil, peppercorns, salt, and vinegar.

2. 2

   Cook over low heat until the vinegar has been reduced to about 1 to 1 1/2 tablespoons.

3. 3

   Cool to lukewarm.

4. 4

   Remove peppercorns.

5. 5

   Add egg yolks and stir briskly, preferably with a wire whisk.

6. 6

   Place in top of double boiler over hot not boiling water and gradually add melted butter.

7. 7

   Stir until sauce thickens.

8. 8

   Season with cayenne.

9. 9

   Taste and adjust salt if needed.

* Per serving · 4 servings · Values may vary.

No additional tips available.