Classic Bearnaise Sauce

Description

Yield
Servings
Prep time
30 minutes
Cooking time
30 minutes
Total time
1 hour

Ingredients

1⁄2 c
white wine
2 1⁄3 T
tarragon vinegar
1 U
shallot, finely chopped
2 T
parsley, finely chopped
2 U
peppercorns, crushed
3 U
large egg yolks
1 c
Butter

Directions

Combine first 5 ingredients in a small saucepan and boil until reduced to 1/3 of the original amount. Cool. Mix the egg yolks together in the top of a double boiler, place over simmering water and add vinegar mixture, stirring constantly. Gradually add the melted butter, stirring continuously until the sauce has the consistency of whipped cream.