Name: Béarnaise Sauce
Yield: 1 & 1/2 cups
Ingredients: 1/2 cup white wine; 1 tbsp finely chopped shallots or scallions; 1/2 tsp chopped fresh tarragon; 3 or 4 egg yolks (depending on egg size); 1/2 tsp salt; 1/2 cup butter

Béarnaise Sauce

gluten free

Sauces

In France, cooking is a serious art form and a national sport. - Julia Child

View / Print Recipe Card

Ingredients
1/2 cup white wine
1 tbsp finely chopped shallots or scallions
1/2 tsp chopped fresh tarragon
3 or 4 egg yolks (depending on egg size)
1/2 tsp salt
1/2 cup butter

Steps

Combine wine, shallots and tarragon. Cook over low heat until the wine is reduced and you have a glaze-like mixture.
In a blender, mix egg yolks and salt.
Slowly pour the wine mixture into the blender, blending as it is poured.
Heat the butter in a saucepan until it bubbles, but don't let it brown or burn! Slowly pour the melted butter into the blender and blend just a bit until the sauce gets to a thicker consistency.