Béarnaise Sauce

Ingredients

  • 1 tablespoon(s) tarragon vinegar
  • 1/3 cup(s) dry white wine
  • 2 teaspoon(s) fresh tarragon leaves, minced (or ½ tsp dried tarragon)
  • 1 shallot, minced
  • ½ cup(s) butter, melted
  • 2 teaspoon(s) water
  • ½ teaspoon(s) fresh ground black pepper
  • + 1 more ingredients
    • 3 egg yolks

In small sauce pan, combine vinegar, white wine, minced shallot, fresh tarragon, and black pepper. Simmer mixture until cooked down by 2/3. Cool. Beat egg yolks, add water, and combine with vinegar mixture. Return to low heat and beat constantly with a whisk for approximately 5 minutes or u...

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Comments

Variations on Béarnaise Sauce

  • Béarnaise Sauce
    • Freshly ground black pepper
    • Kosher salt
    • 1 to 2 teaspoons finely chopped fresh chervil (optional)
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  • Béarnaise Sauce
    • 3 tablespoons dry white wine
    • 1/2 cup unsalted butter
    • 1/2 teaspoon chopped fresh tarragon
    • 1 1/2 tablespoons minced shallots
    • +5 other ingredients
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    • 1/4 teaspoon white pepper
    • 1 tablespoon minced shallots
    • 1/2 teaspoon dried chervil leaves
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    • 1/4 teaspoon ground black pepper
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    • 10 crushed black peppercorns
    • 2 medium shallots, minced
    • 1/4 cup white-wine vinegar
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  • Béarnaise Sauce
    • 1 tablespoon water
    • 3 egg yolks
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    • 1/4 teaspoon salt
    • 3 tablespoons white wine vinegar
    • 1 tablespoon chopped fresh tarragon
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    • Dash of salt
    • 3 tablespoons dry white wine
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    • 1 teaspoon dried tarragon
    • Dash of pepper
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    • 1 tablespoon plus 1 1/2 teaspoons lemon juice
    • 3 tablespoons tarragon vinegar
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