Acme Béarnaise Sauce


  • 6 sprigs fresh tarragon, rinsed
  • 1/2 cup dry white wine
  • 1/2 cup white wine vinegar
  • 1/2 cup chopped shallots
  • 2 teaspoons cracked black peppercorns
  • 3/4 cup (3/8 lb.) butter
  • 3 large egg yolks (see notes)
  • About 1/8 teaspoon hot sauce
  • Salt


Notes: The Egg Yolks In This Sauce Are Not Fully Cooked; If You Are Concerned About Egg Safety, Use Yolks From Eggs Pasteurized In The Shell (available At Some Grocery Stores). It's Crucial To Whisk Constantly To Create A Stable Emulsion In This Sauce. If

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