Bearnaise Sauce Recipe

Bearnaise Sauce Recipes

Ingredients :

3 green onions (with tops), cut up

large sprig parsley, chopped

1/2 tsp dried leaf tarragon

1/2 tsp dried leaf chervil

1/4 cup wine vinegar

2 tbsp water

4 egg yolks

1/4 cup soft butter

1/4 tsp salt

1 dash cayenne

Method :

Combine onions, parsley, tarragon, chervil, vinegar and water in small saucepan. Set over low heat and simmer 5 minutes. Strain, saving liquid and discarding remainder. Put egg yolks in top of double boiler. Add vinegar mixture to yolks a little at a time, beating constantly with a wire whip or rotary beater. Set over simmering (it must not be boiling) water and cook until mixture thickens, stirring constantly. Add butter a little at a time, stirring until butter is blended after each addition. (Mixture should look like mayonnaise) Season with salt and cayenne. Serve slightly warm.

Note: The secret of success with this sauce is not to let it get too hot (water should be simmering in bottom of double boiler - not boiling) and to stir well after each addition of butter. If sauce should separate, a few drops of cold water should put it back together again. It is usually made with fresh herbs but we find this method very satisfactory when fresh herbs are not available.

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