Bearnaise Sauce

By Yankee Magazine

Oct 23 2007

Serve this recipe for Bearnaise Sauce with steaks and chops. Filet mignon and good hamburger are both enhanced by it.


About 1 cup


3 egg yolks
3 tablespoons wine vinegar
3 tablespoons dry white wine
2 teaspoons chopped shallot or scallion
1/2 cup butter
juice of half a lemon
1 teaspoon fresh tarragon (1/2 teaspoon if dried)


In the top of a double boiler over hot water (which you must never allow to boil), mix the egg yolks and water with a wire whisk until they are fluffy. Add the butter, 1/3 at a time, stirring after each addition. Finally add the lemon juice and seasoning. Stir constantly until thick.
If, through carelessness, the sauce becomes too hot and curdles, it may be saved if you remove it quickly from the heat and add to the sauce either a tablespoon of cream, cold, or a tablespoon of very hot water, or an ice cube. In the case of the ice cube, remove it when the sauce becomes smooth and use great care in reheating the sauce. Hollandaise sauce is really very easy to make and so, so good.