More From Southern Living
- 4 shallots, finely chopped (about 1/2 cup)
- 3/4 cup dry white wine
- 2 tablespoons chopped fresh tarragon
- 3 tablespoons white wine vinegar
- 1/4 teaspoon ground black pepper
- 3 egg yolks
- 1/8 teaspoon salt
- 1/8 teaspoon ground red pepper
- 2 tablespoons lemon juice
- 1/2 cup butter, cut into pieces and at room temperature
- 1. Cook first 5 ingredients in a small saucepan over medium heat, stirring occasionally, 8 to 10 minutes or until liquid has evaporated.
- 2. Pour water to depth of 1 1/2 inches into a 3 1/2-qt. saucepan over medium-high heat; bring to a boil. Reduce heat to medium, and simmer.
- 3. Whisk together egg yolks, salt, and red pepper in a 3-qt. heatproof bowl; gradually add lemon juice, whisking constantly. Place bowl over simmering water, and cook, whisking constantly, 3 minutes or until mixture thickens.
- 4. Whisk butter pieces, in 3 batches, into egg mixture, whisking constantly until butter is melted and mixture is smooth and thickened. Remove from heat. Stir in shallot mixture. Serve immediately.
- Speedy Béarnaise Sauce: Prepare 1 (0.9-oz.) envelope béarnaise sauce mix according to package directions, stirring in 1 Tbsp. lemon juice and 1 Tbsp. chopped fresh tarragon during last minute of cook time.
- Note: For testing purposes only, we used McCormick Béarnaise Sauce Mix. The classic Béarnaise Sauce cannot be made ahead. However, Speedy Béarnaise Sauce can be made 1 day ahead and stored in the refrigerator. To reheat, place bowl over simmering water, and cook, whisking constantly, until mixture is warm.
Only you will be able to view, print, and edit this note.Add Note