Bearnaise Sauce
FrenchVegetarianIntermediate8 min
Ingredients
Servings
4
- 0.3 cup vinegar
- 0.3 cup white wine
- 1 tsp tarragon
- 1 tbsp scallion, minced
- 0.5 cup butter
- 3 each egg yolks
- 0.5 tsp salt
- 0.3 tsp pepper
Instructions
- 1
Combine vinegar, wine, pepper, scallions and tarragon in saucepan.
- 2
Cook over low heat until reduced to half, about 8 minutes.
- 3
Strain mixture into top of double boiler.
- 4
With wire whisk or rotary beater, beat in beaten egg yolks and salt.
- 5
Cook over hot water until thickened.
- 6
Beat in butter, 1 tablespoon at a time.
- 7
Stir over heat till creamy, about 1 minute.
- 8
Serve hot over beef or fish fillets.
- 9
Yields 1 1/2 cups (6 tablespoons per serving).
Tags
frenchlow-carb-recipes
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