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Bearnaise Sauce

Updated February 23, 2016
This image courtesy of Joseph DeLeo

For: steaks, boiled or fried fish, broiled chicken, egg dishes, timbales. Bearnaise sauce differs from hollandaise only in taste and strength; instead of lemon juice, its basic flavoring is a reduction of wine, vinegar, shallots, pepper, and tarragon. The techniques for making the two sauces are similar.

CostInexpensive

Moderate

Total Timeunder 30 minutes

Dietary Considerationgluten-free, kosher, peanut free, soy free, tree nut free, vegetarian

Taste and Texturebuttery, creamy, herby, savory

Type of Dishsauces

Ingredients

  • ¼ cup wine vinegar
  • ¼ cup dry white wine or dry white vermouth
  • 1 Tb minced shallots or green onions
  • 1 Tb minced fresh tarragon or ½ Tb dried tarragon
  • 1/8 tsp pepper
  • Pinch of salt
  • 3 egg yolks
  • 2 Tb cold butter
  • ½ to 2/3 cup melted butter
  • 2 Tb fresh minced tarragon or parsley
  • A small saucepan

Instructions

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