• Prep Time:
  • Cooking Time:
  • Serves: 1 1/2 cups

Sauce Bearnaise

  • Recipe Submitted by on

Category: Sauces, French

 Ingredients List

  • 1/2 c White wine
  • 2 tb Tarragon vinegar
  • 1 tb Shallots; finely chopped
  • 2 Peppercorns; crushed
  • 2 Sprigs of tarragon; chopped
  • 1 Sprigs of chervil; chopped
  • 3 Egg yolks
  • 3/4 c Butter; melted


This sauce is excellent on broiled and grilled red meats especially
beef and game steaks.

Combine the wine, vinegar, shallots, pepper and herbs in the top of a
double boiler. Cook over direct heat until the liquid is reduced by
half. Allow it to cool. Beating briskly while over hot water, add a
third at a time the eggs and butter. Beat steadily as the sauce

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