Briefly boil shallots with white wine, wine vinegar, chervil herb, tarragon and peppercorns and strain. Mix egg yolks, salt, sugar and beef broth well and add to the spice broth. Beat in a bain-marie to a creamy sauce. Fold in the melted butter drop by drop.
Béarnaise Sauce
Rating: 3.64 / 5.00 (22 Votes)
Total time: 15 min