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Béarnaise Sauce

Yield 3/4 cup


  • 2 1/2 tablespoons Chablis or other dry white wine
  • 2 1/2 tablespoons red wine vinegar
  • 1 tablespoon minced shallots
  • 1/2 teaspoon dried chervil leaves
  • 1/2 teaspoon dried tarragon leaves
  • 1/4 teaspoon white pepper
  • 3 egg yolks
  • 2 tablespoons water
  • 1/2 cup butter, melted
  • 1/4 cup chopped fresh parsley
  • 1 teaspoon lemon juice
  • Dash of salt and pepper

How to Make It

  1. Combine first 6 ingredients in a small saucepan; bring to a boil. Reduce heat to low, and simmer until liquid is reduced by half; cool.

  2. Beat yolks and water in top of a double boiler with a wire whisk. Gradually add vinegar mixture, beating well. Place over simmering water and cook, beating constantly with wire whisk, until mixture thickens.

  3. Remove from heat, and add butter, 1 tablespoon at a time, beating constantly, until sauce is smooth and thickened. Stir in parsley, lemon juice, and salt and pepper. Serve warm with baked or broiled fish or shellfish.

Oxmoor House Homestyle Recipes