Fondue Bearnaise Sauce
- Ready In:
- 20mins
- Ingredients:
- 9
- Yields:
-
2 cups
ingredients
- 1⁄4 cup dry white wine
- 1⁄4 cup wine vinegar
- 1 tablespoon onion, minced
- 1 teaspoon tarragon
- 1 teaspoon chervil
- ground pepper
- 3 egg yolks
- 1 cup butter
- 1 tablespoon fresh parsley, minced
directions
- Combine wine, vinegar, onions, herbs & pepper in saucepan; cook over low until liquid has reduced to about half. Strain & cool.
- Put egg yolks in double boiler; beat until frothy. Beat in vinegar mix. Place pan over hot but not boiling water & do not let water touch top of pan. Add butter slowly about a teaspoon at a time, beating constantly. Add additional pepper & a pinch of salt. Stir in parsley before serving.
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RECIPE SUBMITTED BY
SB61287
High Point