Béarnaise Sauce is a traditional French recipe for classic sauce of a mix of white wine, tarragon vinegar, shallots and herbs cooked down in a bain-marie (double boiler) before being mixed with egg yolks and butter into a thick and creamy sauce. The full recipe is presented here and I hope you enjoy this classic French version of: Béarnaise Sauce.
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This is one of the classic French sauces that can be thought of as a slightly more complex version of Hollandaise sauce that's typically served with meat.
Combine the wine, vinegar, shallots, pepper and herbs in the top of a bain-marie (double boiler). Cook over direct heat until the liquid is reduced by half then take off the heat and allow it to cool. Place over hot water and, beating briskly, add the eggs and butter a third at a time. Continue beating steadily as the sauce thickens.
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