We love how simple and delicious the Sauce Bearnaise recipe is!

1 Servings

1/2 c white wine
2 T tarragon vinegar
1 T shallots,finely chopped
2 peppercorns,crushed
2 sprigs of tarragon,chopped
1 sprigs of chervil,chopped
3 egg yolks
3/4 c butter,melted

To make Sauce Bearnaise Combine the wine, vinegar, shallots, pepper and herbs in the top of a double boiler. Cook over direct heat until the liquid is reduced by half. Allow it to cool. Beating briskly while over hot water, add a third at a time the eggs and butter. Beat steadily as the sauce thickens.

Tags: Bearnaise, Chef K.T. Murphy, chef keith murphy, chef murph, Chinese, food, Foodist Networks, Recipes, Sauce, Sauce Bearnaise