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Béarnaise Sauce

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

  1. Combine wine, shallots and tarragon. Cook over low heat until the wine is reduced and you have a glaze-like mixture.
  2. In a blender, mix egg yolks and salt.
  3. Slowly pour the wine mixture into the blender, blending as it is poured.
  4. 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.
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  • Home
  • Recipes
    • Appetizers
    • Beef, Chicken, and Pork >
      • Beef Recipes
      • Chicken Recipes
      • Pork Recipes
    • Beverages
    • Bread, Biscuits, and Rolls
    • Breakfast
    • Desserts >
      • Cakes >
        • Cake Frostings and Icings
      • Cookies, Brownies, and Bars
      • Pies and Pastries
      • More Desserts
    • German Food
    • Gluten Free
    • Pasta and Pizza
    • Salads >
      • Salad Dressings
    • Sauces
    • Seafood
    • Soup and Chili
    • Vegetables and Sides
  • Fun
    • Kitchen Fun
    • Kids Cook
    • Quotes
  • Menus
    • Seasonal Menus
    • Backyard Fun
    • Brunch
    • Cocktail Party
    • Cozy Nights
    • Elegant and Easy
    • Fiesta
    • Football Fun
    • Happy Birthday
    • Kids Celebrate
    • Picnics
    • Tea Time
  • Tips
  • Garden
  • About
  • A - Z Index