Description
A classic French sauce made with butter, egg yolks, and flavored with herbs.
Ingredients
Scale
- 1/2 cup unsalted butter
- 3 egg yolks
- 2 tablespoons white wine vinegar
- 2 tablespoons water
- 1 tablespoon chopped fresh tarragon
- 1 tablespoon chopped chervil
- Salt to taste
- Pepper to taste
Instructions
- In a saucepan, combine vinegar, water, and herbs. Simmer until reduced by half.
- Strain the mixture into a bowl and let cool slightly.
- Add egg yolks and whisk until combined.
- Place the bowl over a pot of simmering water, whisking constantly.
- Gradually add melted butter while whisking until the sauce thickens.
- Season with salt and pepper.
- Serve warm.
Notes
- Use fresh herbs for best flavor.
- Keep sauce warm but not hot to avoid scrambling the eggs.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Sauce
- Method: Stovetop
- Cuisine: French
Nutrition
- Serving Size: 2 tablespoons
- Calories: 180
- Sugar: 0g
- Sodium: 100mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 100mg
Keywords: bearnaise sauce recipe