Bearnaise Sauce
- 1/3 cup champagne or white wine vinegar
- 1/3 cup dry white wine
- 1/3 cup finely chopped shallot (from about 1 medium)
- 5 fresh tarragon sprigs, leaves removed and finely chopped (about 1 tablespoon), stems reserved
- 6 whole black peppercorns, crushed
- 3 large egg yolks
- 8 tablespoons unsalted butter (1 stick), cut into 8 pieces, at room temperature
- 1 to 2 teaspoons finely chopped fresh chervil (optional)
- Kosher salt
- Freshly ground black pepper
- This recipe is vegetarian
- This recipe is gluten-free
- Produce
- Chervil, fresh (1 teaspoons)
- Shallot (1/3 cup)
- Tarragon, fresh sprigs (5)
- Condiments
- Champagne or white wine vinegar (1/3 cup)
- Cooking & Baking
- Black pepper, Freshly ground (1)
- Kosher salt (1)
- Peppercorns, whole black (6)
- Dairy
- 8 tablespoons unsalted butter, unsalted (1 stick)
- Refrigerated
- Egg yolks, large (3)
- Beer, Wine & Liquor
- White wine, dry (1/3 cup)
Preparation
Read recipe preparation on chow.com
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Recipe Stats
Published July 19, 2011 (1 year ago).
2 people saved this recipe.
