Béarnaise Sauce

Recipe from

Coastal Living

Ingredients

3 tablespoons white wine vinegar
3 tablespoons dry white wine
10 black peppercorns, crushed
3 shallots, minced
1 tablespoon chopped fresh tarragon
1 tablespoon water
3 egg yolks
1/4 teaspoon salt
1/8 teaspoon ground red pepper
3/4 cup butter, melted and cooled
1 teaspoon minced green onion

Preparation

Bring first 5 ingredients to a boil over medium-high heat; cook, whisking constantly, until mixture is reduced to 1 tablespoon. Remove from heat; whisk in 1 tablespoon water and next 3 ingredients. Remove from heat; whisk in 1 tablespoon water and next 3 ingredients.

Cook over low heat, whisking constantly, 4 minutes or until slightly thickened. Remove from heat; add butter in a slow, steady stream, whisking constantly until thickened.

Pour sauce through a wire-mesh strainer into a bowl, discarding solids; stir in green onion. Serve warm.

Note:

Bob Kinkead,

Coastal Living

March 2002
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