Béarnaise sauce is a variation on Hollandaise sauce, one of the five mother sauces.
3 egg yolks
1/4 cup water
2 tablespoons lemon juice
1 stick butter (cold), cut into eighths (1/2 cup)
1/4 teaspoon salt
1/8 teaspoon paprika
1/8 teaspoon ground red pepper
To Make Béarnaise Sauce:
3 tablespoons tarragon or white wine vinegar or white wine
2 teaspoons onion, chopped
1 teaspoon tarragon leaves, crushed
1/4 teaspoon ground pepper
- For Hollandaise Sauce: In small saucepan, beat together egg yolks, water and lemon juice. Cook over very low heat, stirring constantly, until yolk mixture bubbles at edges. Stir in butter, 1 piece at a time, until melted and sauce has thickened. Stir in seasonings. Keep warm.
- To Make Béarnaise Sauce: In separate small saucepan, bring vinegar, onion and seasonings to a boil. Reduce heat and simmer, uncovered, until almost all liquid has evaporated. Stir hot mixture into the Hollandaise sauce. Cover and chill if not using immediately.
Makes about 1 cup.
Recipe and photograph courtesy of The Incredible Edible Egg™.