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Bearnaise sauce

Recipe from: 7/1/1996 12:00:00 AM
Ingredients 9
Servings 0


  • 175
  • 45
    white wine vinegar
  • 45
    dry white wine
  • 10
    black peppercorns
  • 1
    small onion, finely chopped
  • 2
    dried thyme
  • 3
    egg yolks
  • salt and cayenne pepper
  • 5
    dried parsley


1. Melt the butter and skim the froth from the surface with a spoon. Leave butter to cool until tepid. 2. In a separate saucepan, boil the vinegar, wine, peppercorns, onion and thyme until reduced to 1 tablespoon. Add 15 ml of water to cool the mixture. Strain and discard solids. 3. Add the egg yolks and seasoning to taste, whisk briefly, then continue whisking over low heat until light, about 4 minutes. 4. Remove from the heat and whisk in tepid butter until the sauce thickens. Stir in the parsley. Serve with grilled meat, fish or chicken. Makes 250 ml sauce.

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