Béarnaise Sauce
This classic French sauce brings together emulsified butter, egg yolks, and herbs.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.saveur.com.
Cooking tools:
- Fine-mesh sieve
- Double boiler
- Skillet
- Pot
- Mixing bowl
- Whisk
- Stove
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
Ingredients
- ¼ cups white wine vinegar
- ¼ cups dry white wine
- 1 large shallot, finely chopped, about ¼ cup
- 1 tsp. dried tarragon
- 3 stems tarragon, leaves stripped and reserved, stems chopped
- 10 black peppercorns
- 8 egg yolks, beaten
- 1 cup butter, melted
- kosher salt to taste
- pinch of cayenne pepper
- 1 tsp. fresh lemon juice
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