Béarnaise SauceBéarnaise SauceBéarnaise Sauce
Ingredients
- 4 egg yolks
- 1/2 cup white wine vinegar
- 2 tablespoons fresh lemon juice
- 1 teaspoon chopped fresh tarragon leaves
- 1/2 teaspoon chopped fresh chervil leaves
- 1/2 teaspoon chopped fresh parsley leaves
- 1/4 teaspoon freshly ground black pepper
- 3/4 cup butter, melted and hot
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Steps
- In a medium bowl, whisk together the egg yolks, white wine vinegar, lemon juice, tarragon, chervil, parsley and pepper.
- Slowly add the melted butter while whisking constantly until the sauce thickens.
- Serve with steak or fish.
Tags
sauce
béarnaise sauce
french cuisine
steak sauce
fish sauce
Copyright 2023 Ben Bergstein