Béarnaise Sauce

Oxmoor House
about 1 cup


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1/4 cup Chablis or other dry white wine
2 tablespoons tarragon vinegar
1 tablespoon chopped onion
1/8 teaspoon salt
1/8 teaspoon white pepper
1 tablespoon chopped fresh parsley
3/4 cup butter, cut into small pieces and softened
3 egg yolks, lightly beaten


Combine wine, vinegar, onion, salt, pepper, and parsley in a heavy saucepan; cook over high heat, stirring occasionally, until mixture is reduced to 1 1/2 tablespoons.

Reduce heat to low; add butter and yolks alternately, beginning and ending with butter. Whisk constantly until butter melts and mixture is smooth and thickened. Serve immediately.

Created date

February 2010