Ingredients for French Bearnaise Sauce
- White Wine Vinegar
- Dry White Wine
- Shallot
- Fresh Tarragon Leaves
- Unsalted Butter
- 3 large egg yolks
- Salt to taste
- Fresh Ground Black Pepper
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How to Make French Bearnaise Sauce
- Combine 2 tablespoons white wine vinegar, 1 tablespoon dry white wine, 2 finely chopped scallions (white and light green parts only), and 2 tablespoons chopped fresh tarragon in a small saucepan.
- Bring to a boil over high heat and reduce by half, about 1 minute.
- Remove from heat and let cool completely to room temperature.
- Melt 1 cup (2 sticks) unsalted butter in a small saucepan over low heat. Do not brown the butter.
- Fill the bottom of a double boiler with about 1 inch of water and bring almost to a boil.
- Reduce heat to low, maintaining a gentle simmer.
- In the top of the double boiler, whisk together 3 large egg yolks and the cooled scallion mixture.
- Gradually whisk in the melted butter in a slow, steady stream, whisking constantly.
- Continue whisking until the sauce thickens to a ribbon-like consistency. This will take several minutes.
- Season generously with salt and freshly ground black pepper to taste.
- Immediately remove from heat and place the top of the double boiler into a bowl of ice water to stop the cooking process.
- Serve immediately over your favorite dish.
- Makes 1 1/2 cups
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
1g
Fat
209g
Carbs
0g
