Return to Content

Bearnaise Sauce

Bearnaise Sauce
0 votes, 0.00 avg. rating (0% score)
by

Yield: About 1 cup

Serve this recipe for Bearnaise Sauce with steaks and chops. Filet mignon and good hamburger are both enhanced by it.


Ingredients:

  • 3 egg yolks
  • 3 tablespoons wine vinegar
  • 3 tablespoons dry white wine
  • 2 teaspoons chopped shallot or scallion
  • 1/2 cup butter
  • juice of half a lemon
  • 1 teaspoon fresh tarragon (1/2 teaspoon if dried)

Instructions:

In the top of a double boiler over hot water (which you must never allow to boil), mix the egg yolks and water with a wire whisk until they are fluffy. Add the butter, 1/3 at a time, stirring after each addition. Finally add the lemon juice and seasoning. Stir constantly until thick.

If, through carelessness, the sauce becomes too hot and curdles, it may be saved if you remove it quickly from the heat and add to the sauce either a tablespoon of cream, cold, or a tablespoon of very hot water, or an ice cube. In the case of the ice cube, remove it when the sauce becomes smooth and use great care in reheating the sauce. Hollandaise sauce is really very easy to make and so, so good.


Updated Tuesday, October 23rd, 2007
Yankee Magazine Advertising

Bring New England Home
plus, get the Tablet Edition FREE!

In this issue: Summer Off the Beaten Path

  • 12 Best Places to Picinic
  • Acadian Pride in Northern Maine
  • Saying Goodbye to a Summer Home
  • Hidden Gems in the Upper CT Valley
Subscribe Today and Save 44%

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2013, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111

fall-eguide-2014-600x350