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Béarnaise sauce

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Ingredients

  • 3 each egg yolks
  • 1 1/2 teaspoon fresh lemon juice
  • 2 teaspoon tarragon vinegar
  • 1 1/2 teaspoon chopped fresh tarragon
  • 1 teaspoon tb. minced shallots
  • 1 cup hot melted butter
  • 1 pinch cayenne

Preparation

Baking Directions:

Sauté the shallots in a small amount of the clarified butter until tender, but before they color.

Add the tarragon vinegar and tarragon.

Remove from heat.

Place egg yolks, lemon juice and shallot-tarragon mixture in a blender and pulse.

Turn blender on maximum speed and incorporate the hot butter in a steady stream.

Season with salt to taste.

Serve.

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