Bearnaise Sauce Recipe

From Dorothy McNett's Recipe Book.

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Bearnaise Sauce

From Dorothy McNett's recipes at This is the easiest way to prepare this wonderful sauce. (this is a cooked version, not the original uncooked sauce) Serve with vegetables, fish, seafood, eggs and even as a great fondue dipping sauce and also for bread or sandwiches. Use for Creole Chicken Rochambeau, etc. Chill it and it will harden up to a spreadable consistency. Great on warm French bread!

1/2 cup champagne wine vinegar
1/2 cup white wine
2 tablespoons very finely minced green or regular onion, or shallots
1 sprig fresh parsley
1/2 teaspoon dried tarragon
1/4 teaspoon dried thyme
1 small bay leaf
1 cup unsalted butter
4 large egg yolks
sea salt
freshly ground peppercorns and/or a generous pinch of cayenne

Combine vinegar, wine, onion, and herbs in a small stainless steel heavy bottomed saucepan. Simmer gently until it is reduced to about 1/3 cup of liquid. In meantime, in a 4 cup glass measuring cup, soften the butter 30 - 45 seconds on half power in microwave. When liquids in the pan have reduced to 1/3 cup, strain them and discard the solids. Whisk slowly into the butter to melt the butter. In a glass 2 cup measuring cup, whisk egg yolks and then slowly add the warm butter mixture, whisking constantly. Cook in microwave 30 seconds, whisk well. Cook another 30 seconds and whisk well. Continue until sauce is light and fluffy and thickened, usually just 30 seconds more. You may need to add another 30 seconds. It needs to be creamy smooth when whisked, sort of like a gravy. DO NOT OVERCOOK! Season with salt and pepper. As it cools down, whisk often. If it is too tart, adjust flavors by adding a pinch of sugar. I love this over fresh spinach leaves that have been washed, dried, and arranged on a serving platter. Drizzle on the warm sauce and serve.

Recipe created 2005-02-01.

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