Béarnaise Sauce

Oxmoor House
3 cups


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3/4 cup Chablis or other dry white wine
3 tablespoons tarragon vinegar
3 tablespoons minced green onion
6 egg yolks
2 1/4 cups butter or margarine, melted
1 tablespoon plus 1 1/2 teaspoons lemon juice
1/4 teaspoon salt
1/4 teaspoon white pepper
1/4 teaspoon red pepper


Combine wine, vinegar, and onion in a small saucepan. Cook over medium heat 10 minutes or until liquid is reduced to 1/2 cup. Strain; discard onion. Cool slightly.

Beat egg yolks until thick and lemon colored. Gradually stir one-fourth of hot mixture into yolks; add to remaining hot mixture, stirring constantly. Cook, stirring constantly, until thickened. Remove from heat; stir in butter, 1 tablespoon at a time. Stir in remaining ingredients. Serve immediately.

Created date

February 2010