Bearnaise Sauce With Butter

Recipe By:
Veronicaa
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  • Total Time 15 min Ico-add
  • Yield 4 Servings
  • Level Medium

This is a sauce made of clarified butter and egg yolks flavored with tarragon and shallots, with chervil and tarragon simmered in vinegar to make a reduction.
 

Ingredients

  • 1/2 cup butter
  • 3 tablespoons white wine vinegar
  • 1 teaspoon finely chopped green onion
  • 1 teaspoon snipped fresh tarragon or 1/4 teaspoon dried tarragon, crushed
  • 1/4 teaspoon snipped fresh chervil or pinch dried chervil, crushed
  • 1/8 teaspoon white pepper
  • 4 beaten egg yolks
  • 1 tablespoon water
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Directions

  1. 1. Cut butter into thirds; bring it to room temperature.
  2. 2. In a small saucepan combine vinegar, green onion, tarragon, chervil, and pepper. Bring to boiling; boil, uncovered, on high for 2 minutes or till reduced by about half.
  3. 3. In the top of a double boiler combine vinegar mixture, egg yolks, and water. Add a piece of the butter.
  4. 4. Place over boiling water (upper pan should not touch water).
  5. 5. Cook, stirring rapidly with a whisk, till butter melts and sauce begins to thicken.
  6. 6. Add the remaining butter a piece at a time, stirring constantly till melted. Continue to cooked stir till sauce is thickened (1 to 2 minutes more). Immediately remove saucepan from heat. If sauce is too thick or curdles, immediately whisk in 1 to 2 tablespoons hot water.
  7. 7. Serve with beef, pork, or poultry. Makes 3/4 cup sauce.