VOTE AT THESE COOKING WEB RINGS
BÉARNAISE SAUCE
INGREDIENTS:
 | 3 egg yolks |
| 1 Tbsp fresh lemon juice |
| 1 Tbsp dry white wine or vermouth |
| 1/2 cup firm butter |
| 1 Tbsp finely chopped onion |
| 1/2 tsp dried tarragon leaves |
| 1/4 tsp dried chervil leaves |
DIRECTIONS: Stir egg yolks & lemon juice well then add the wine, in a sauce pan. Add 1/4 cup of the butter & heat over very low heat stirring constantly, until butter is melted. Add remaining butter & stir constantly until butter melts & as sauce begins to thicken add onion, tarragon & chervil. Do not rush the cooking. Serve warm.
SERVINGS: About 3/4 cup TIME: 15 minutes
SERVING TIPS: Serve over meat or fish.
BÉARNAISE SAUCE