Béarnaise Sauce

This recipe goes along with the Lobster-Stuffed Beef Tenderloin post but I thought it might be helpful to separate them, in the event you might just be looking for a béarnaise sauce!

Making béarnaise sauce isn’t too difficult, you can of course buy one of those packages at the store and make it that way too. 🙂

Béarnaise Sauce
Serves 8
Recipe courtesy of Emeril Lagasse

2 tablespoons chopped shallots
4 sprigs fresh tarragon
1/4 cup dry white wine
1/4 cup dry vermouth
4 large egg yolks
1 cup (2 sticks) melted unsalted butter or clarified butter
1 teaspoon fresh lemon juice
2 tablespoons chopped fresh tarragon leaves
1/2 teaspoon salt
1/8 teaspoon ground white pepper


Remove from the heat, strain, and cool.



(Visited 123 times, 1 visits today)

Write a comment