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Bearnaise Sauce


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Member since 2007

Serves | Prep Time | Cook Time

Ingredients

1/4 cup vinegar, wine vinegar is best
1/4 cup dry white wine
2 shallots, minced
1 tb tarragon, fresh and minced
3 egg yolks
2/3 cup butter
2 tb parsley, fresh (or tarragon)
Salt and pepper


Boil the vinegar, white wine, shallots and herbs, add salt and pepper, over moderate heat until there are 3 tablespoons of sauce remaining, for 10 to 15 minutes. Beat the egg yolks. Mix with wine and vinegar mixture, beat. Add 1 tablespoon of butter. Cook over low heat for 5 minutes max. Do not let the sauce boil.


Melt 1/2 cup of butter. Then add the melted butter to the mixture and beat. Add parsley or tarragon and beat while cooking over low heat for 5 minutes max


Pairs Well With


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