Béarnaise Sauce

This sauce is a must with steak! Recipe comes from BH&G. Takes about 15 minutes to make, and you’ve got to stay on top of it the whole time.

3 tablespoon white wine vinegar (I generally use regular vinegar)

1 teaspoon finely chopped green onion (optional)

1 teaspoon snipped fresh tarragon or 1/4 teaspoon dried tarragon, crushed

1/4 teaspoon snipped fresh chervil or dash dried chervil, crushed

1/8 teaspoon white pepper

4 egg yolks

1 tablespoon water

1/2 cup butter (1 stick), cut into thirds, softened

1. In a small saucepan stir together vinegar, onion, tarragon, chervil, and white pepper. Bring to boiling. Boil, uncovered, about 2 minutes or until reduced by about half.
2. In the top of a double boiler combine vinegar mixture, egg yolks, and water. Add a piece of the butter. Place over gently boiling water (upper pan should not touch water). Cook, stirring rapidly with a whisk, until butter melts and sauce begins to thicken. Add the remaining butter, a piece at a time, stirring constantly until melted. Continue to cook and stir for 1 to 2 minutes more or until sauce is thickened. Immediately remove from heat. If sauce is too thick or curdles, immediately whisk in 1 to 2 tablespoon hot water.