Béarnaise Sauce
A Bride’s Cookbook (1962) features a recipe for Béarnaise Sauce. A classic French sauce, it features winning combination of white wine and fresh herbs. The sauce is emulsified with egg yolks and melted butter to create a rich and velvety texture. Perfect for steak, fish, or vegetables, this sauce will elevate any dish. In other versions, Béarnaise sauce is still a rich emulsion made with egg yolks and butter, but it may call for white or red wine vinegar, shallots, and sometimes chervil. A touch of black pepper adds a subtle kick to this classic sauce.
- ½ cup dry white wine
- 1 tbsp. tarragon vinegar
- 1 tsp. minced onion
- 1 tsp. minced parsley
- Black pepper
- Tarragon
- 2 eggs
- ¼ lb. butter
- Salt
Put ½ cup dry white wine, 1 tablespoon tarragon vinegar, 1 teaspoon minced onion, 1 teaspoon minced parsley, a grinding of black pepper, and a pinch of tarragon in a saucepan. Cook, uncovered, over moderate heat until there is only about ½ cup liquid remaining. Strain, cool and proceed as with Hollandaise, using this liquid instead of lemon juice.