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Béarnaise Sauce Recipe

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This recipe for Béarnaise Sauce is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/4 cup dry white wine
1/4 cup white wine vinegar (red will work as well)
1 Tbsp. minced shallots or onions
1 tsp. dried tarragon
1 tsp. dried chervil
salt
freshly ground black pepper
3 egg yolks
1 cup butter, room temperature
1 Tbsp. freshly minced parsley
Directions:
Directions:
Combine first 5 ingredients in small saucepan. Cook over low heat until liquid is reduced by half. Cool mixture then strain. Put egg yolks in the top of a double boiler, (not on the heat yet) Beat until frothy. Beat in vinegar mixture. Now add top of double boiler to bottom, over very hot, but not boiling, water. Add the butter (one Tbsp. at a time, beating constantly) Stir in parsley. Add salt and pepper, if needed. Makes about 2 cups.
Number Of Servings:
Number Of Servings:
Makes about 2 cups
Personal Notes:
Personal Notes:
This sauce would be served when we would have "steak" fondue (see recipe index). It was always so much fun sitting around the table and enjoying everyone's company. This can also be served with any other grilled steak.

 

 

 

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