Ingredients

1/4 c. white wine or vinegar
2 tbsp tarragon vinegar
1 tbsp chopped shallots or onion
2 crushed peppercorns
2 sprigs tarragon, chopped
1 sprig chervil or parsley minced
3 egg yolks
3/4 cups melted butter

To make Bearnaise Sauce, Cook first 6 ingredients over medium heat and reduce by half. Cool. Over hot water, slowly beat in egg yolks, then butter until the consistency of hollandaise.

Tags: Bearnaise Sauce, Chef K.T. Murphy, chef keith murphy, Chef Murph TV, Chef Murphy, Chinese, egg yolks, Global Fusion Americana, peppercorns, Recipes, shallots, tarragon, vinegar, white wine