Bearnaise Sauce
  • 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
  1. 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.
  2. 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