Description
Bearnaise sauce is delicious, but can be difficult to make over a stove because it breaks (much like hollandaise). Here is a fool-proof recipe that will surely impress your dinner guests! Keeps for 1 week in the refrigerator.
Ingredients
- 2 tablespoons white wine
- 1 tablespoon cider vinegar
- 1 teaspoon dried tarragon
- ½ teaspoon dried minced onion
- ¼ teaspoon ground black pepper
- ½ cup butter
- 3 egg yolks
- 2 tablespoons lemon juice
- ½ teaspoon salt
- 1 pinch cayenne pepper
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.
Prep Time: 10 mins
Cook Time: 5 mins
Total Time: 15 mins
Servings: 8