Sauce Béarnaise

Oxmoor House
1 cup


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1/2 cup Chablis
2 tablespoons tarragon vinegar
3 tablespoons chopped green onion
2 sprigs fresh parsley, chopped
1 teaspoon dried whole tarragon
1/4 teaspoon cracked black pepper
3 egg yolks
1/2 cup butter or margarine, melted
2 teaspoons lemon juice
1/4 teaspoon salt
2 dashes red pepper


Combine first 6 ingredients in a saucepan. Cook over medium heat 10 minutes or until liquid is reduced to 1/3 cup. Strain; discard vegetables and spices. 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, one tablespoon at a time. Stir in remaining ingredients. Serve sauce warm with beef tenderloin.

Created date

February 2010