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Béarnaise Sauce

Yield 1 cup


  • 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

How to Make It

  1. 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.

  2. 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.

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