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Béarnaise Sauce

Yield about 1 cup


  • 1/4 cup Chablis or other dry white wine
  • 2 tablespoons tarragon vinegar
  • 1 tablespoon chopped onion
  • 1/8 teaspoon salt
  • 1/8 teaspoon white pepper
  • 1 tablespoon chopped fresh parsley
  • 3/4 cup butter, cut into small pieces and softened
  • 3 egg yolks, lightly beaten

How to Make It

  1. Combine wine, vinegar, onion, salt, pepper, and parsley in a heavy saucepan; cook over high heat, stirring occasionally, until mixture is reduced to 1 1/2 tablespoons.

  2. Reduce heat to low; add butter and yolks alternately, beginning and ending with butter. Whisk constantly until butter melts and mixture is smooth and thickened. Serve immediately.

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