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  • Don't Get Saucy with me, Bearnaise!

    1 vote
    Don't Get Saucy with me, Bearnaise!
    Prep: 10 min Cook: 10 min Servings: 1
    by Michael Swiney
    20 recipes
    >
    This is a great sauce to put over...well, everything. It's great over pouched eggs, over steak, over veggies....I think I'll try it over a peanut butter and jelly sandwich. Ill let you know....

    Ingredients

    • 1/4 cup chopped tarragon leaves. I think dried leaves works well.
    • 2 shallots, minced
    • 1/4 cup champagne vinegar (sounds fancy, it's not).
    • 1/4 cup dry white wine
    • 3 egg yolks
    • 1 stick butter, melted
    • Salt and pepper

    Directions

    1. In a small saucepan, combine the tarragon, shallots, vinegar and wine over medium-high heat. Bring to a simmer and cook until reduced by half. About 6-8 minutes. Remove from heat and set aside to cool.
    2. With the blender running, add 1/3 of the butter in a slow steady stream, once that is fully mixed, turn the blender speed up to high and add the remaining butter. Season with salt and pepper and set aside in a warm spot to hold the sauce.

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