Recipe by C R Henning
"This is the most flavorful bearnaise sauce you will find. Using fresh tarragon is key."
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dry white wine
ground white pepper
fresh tarragon, chopped
fresh chervil, minced
fresh parsley, minced
hot melted butter
I love it this way. A long time ago, I put a version like this into my super blender, it heats as you go...delicious. I love your way too. Good stuff.
This was really good. I made it to go on some tenderloin steaks and everyone absolutely loved the sauce. I used the left over to jerry rig up some Eggs Benedict the next morning and really enjoyed it again.
Wow! So good and I don't have to use my blender. Had to use onion - no shallot - but all else the same. Love it!
Really good with an entrecot steak. I didnt have fresh tarragon but I added it dry. I don´t usually rate but this recipe deserves it.
This is my first rating, and I must say I've made quite a few of the recipes without taking the time to rate. This recipe deserves it! I made filet mignon oscar style. The sauce was the perfect companion for the combination of lump crab and asparagus with filet. Creamy and flavorful without over-powering the rest of the ingredients. Loved it!
It was very tasty, but seems like all egg yolk-based sauces, requires strict attention to the heating point of the yolk and whisking to avoid the separating. Even with, the separation is difficult to avoid. I wonder if adding the vinegar reduction after whisking the egg yolk and butter together, rather than before, would help prevent separation. It works better that way with my hollandaise sauce.
* Percent Daily Values are based on a 2,000 calorie diet.
Ben's Bearnaise Sauce
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 304
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