We had a Raclette dinner on Friday evening and along with the Lemon Chive Aioli, Tartar and Barbecue sauces, we served Bearnaise Sauce. I have to tell you that Bearnaise sauce is yummy on the grilled meats and the grilled vegetables.
In fact, it is pretty good all on it’s own!
These are classic recipes for Hollandaise and Bearnaise Sauce, a basic for every cook’s repertoire.
Hollandaise and Bearnaise Sauce
Print recipeIngredients
- 3 Tbsp lemon juice
- 1/2 cup firm butter
- 2 egg yolks
Béarnaise Sauce
- 1 Tbsp minced dried onion
- 1 Tsp dried tarragon leaves
- 2 Tbsp white wine (or 1 tbsp white wine vinegar)
Béarnaise Sauce (Optional)
- 1/2 Tsp dried chervil leaves
Note
Makes one cup. Leftover sauce can be stored covered in the refrigerator for several days. Before serving, stir in small amount of hot water or heat briefly in the microwave and stir well.
Directions
| Hollandaise Sauce | |
|
In small saucepan, stir egg yolks and lemon juice briskly with wooden spoon. Add half the butter; stir over very low heat until butter is melted.  | |
| Add remaining butter, stirring briskly until butter is melted and sauce thickens. (Be sure butter melts slowly as this gives eggs time to cook and thicken the sauce without curdling). Serve warm or at room temperature. | |
| Béarnaise Sauce | |
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Stir in the minced onion, the tarragon leaves,the chervil leaves (if using) and the white wine or, if you prefer, the white wine vinegar into the Hollandaise Sauce.  | |