Bearnaise sauce is delicious but can be difficult to make over a stove because it breaks much like hollandaise Here is a foolproof recipe that will surely impress your dinner guests Keeps for 1 week in the refrigerator
Prep Time
15 mins
Dificult
Medium
Servings
8
Ingredients
Instructions
Combine wine
vinegar
tarragon
onion
and black pepper in a skillet; bring to a boil and cook until almost all the liquid is evaporated
2 to 3 minutes.
Place butter in a microwave-safe bowl and heat in microwave until fully melted
30 seconds to 1 minute.
Place tarragon mixture
egg yolks
lemon juice
salt
and cayenne pepper in a blender; pulse until combined
5 to 10 seconds. Remove the small hole cover from lid; stream butter into egg mixture while blender is running until sauce is completely blended and smooth.
Editor's Note:
This recipe contains raw eggs. We recommend that pregnant women
young children
the elderly
and the infirm do not consume raw eggs. Learn more about egg safety from our article
