Bearnaise Tarragon Chervil Sauce
From: Gisele, Aylmer, Quebec, Canada
Comments: This rich sauce, having eggs and butter as a base, is seasoned with vinegar, and is one of several sauces also called 'butter'.
Similar to 'Hollandaise sauce', although thicker and tastier, bearnaise sauce is served along with steaks or other grilled red meats, with fish, shellfish and Vladimir chicken supremes.
Servings: 5/8 cup [156 mL]
  • 5 tablespoons [75 mL] wine vinegar
  • 1 shallot or 1 small onion, quartered
  • 1 sprig tarragon
  • 1 sprig chervil
  • 4 peppercorns
  • 1/2 cup [100 g] butter
  • 2 large egg yolks
  • 1/8 teaspoon [0.5 mL] salt
  • 1 teaspoon [5 mL] freshly chopped tarragon
  • 1 teaspoon [5 mL] freshly chopped chervil
  • 1/8 teaspoon [0.5 mL] Cayenne pepper [optional]
  • Pour wine vinegar into a small casserole; add shallot or onion pieces, tarragon sprig, chervil sprig and peppercorns.
  • Simmer over low heat until vinegar is reduced to 1 tablespoon [15 mL].
  • Strain and set aside.
  • Into a small saucepan, beat butter until soft; reserve.
  • Into a clean small saucepan, beat egg yolks, using a metal whip or a wooden spoon.
  • Salt egg yolks.
  • Beat well; pour in reserved 1 tablespoon [15 mL] vinegar.
  • Pour into the upper part of a double boiler; transfer over warm water, over low heat.
  • Slowly warm-up mixture, without boiling, stirring until thick.
  • Slowly stir in reserved softened butter.
  • When sauce is of whipped cream consistency, stir in freshly chopped tarragon and chervil and, if desired, Cayenne pepper.
  • Check for seasonings.