Béarnaise Sauce

Name: Béarnaise Sauce
Ingredients: 30 ml (2 tablespoons) tarragon vinegar; 30 ml (2 tablespoons) sherry vinegar or dry white wine; 1 shallot, finely chopped; 2 egg yolks; 75–100 g (⅓–½ cup / 3–4 oz) melted butter (warm but not hot); Salt; Cayenne pepper to taste; 1 tablespoon freshly-chopped tarragon; 1 tablespoon freshly-chopped parsley

Béarnaise sauce is an egg-yolk and butter emulsion in the Hollandaise family of sauces.

Ingredients

30 ml (2 tablespoons) tarragon vinegar
30 ml (2 tablespoons) sherry vinegar or dry white wine
1 shallot, finely chopped
2 egg yolks
75–100 g (⅓–½ cup / 3–4 oz) melted butter (warm but not hot)
Salt
Cayenne pepper to taste
1 tablespoon freshly-chopped tarragon
1 tablespoon freshly-chopped parsley

Steps

Put the vinegars, shallot, and herbs in a small saucepan; simmer until reduced to 1 tablespoon. This is the flavorful glaze. Strain and set aside to cool.
Add the egg yolks and whisk until the ribbon stage with a balloon whisk.
Place the bowl over a pan of hot water (a double boiler) and continue whisking. Gradually add the melted butter, whisking until the sauce thickens and all the butter has been added.
Season and serve.

More recipes with vinegar, wine, shallot, eggs, butter, cayenne pepper, tarragon or parsley

Adapted from “Béarnaise Sauce” in the Wikibooks Cookbook by its contributors, licensed CC BY-SA 4.0. Reformatted for this site; this page's recipe text is shared under the same license.