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Sauce Béarnaise

Yield 1 cup


  • 1/2 cup Chablis
  • 2 tablespoons tarragon vinegar
  • 3 tablespoons chopped green onion
  • 2 sprigs fresh parsley, chopped
  • 1 teaspoon dried whole tarragon
  • 1/4 teaspoon cracked black pepper
  • 3 egg yolks
  • 1/2 cup butter or margarine, melted
  • 2 teaspoons lemon juice
  • 1/4 teaspoon salt
  • 2 dashes red pepper

How to Make It

  1. Combine first 6 ingredients in a saucepan. Cook over medium heat 10 minutes or until liquid is reduced to 1/3 cup. Strain; discard vegetables and spices. Cool slightly.

  2. Beat egg yolks until thick and lemon colored. Gradually stir one-fourth of hot mixture into yolks; add to remaining hot mixture, stirring constantly. Cook, stirring constantly, until thickened. Remove from heat; stir in butter, one tablespoon at a time. Stir in remaining ingredients. Serve sauce warm with beef tenderloin.

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