Bearnaise Sauce

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So much easier than when I learned it 30 years ago! The result is fantastic

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This runny, overwhelmingly vinegary sauce is not bearnaise. There are so many good recipes on the Internet for it that do not need to be tweaked or doctored, this one should be the last consult. Not sure why I did. We ended up whisking it in a double-boiler at the end to fix the consistency. We lived with the vinegar.

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the recipe is fine as is. all you need to is strain the reduction (which is what the traditional recipe calls for before adding it to the eggs.

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It was delicious. I actually cut the recipe by 1/3 because I only needed a little. I didn't have tarragon (last minute request for the sauce so I used dried oregano, champagne, and white wine vinegar, immersion blender. Very tasty.

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I gave this 4 stars because luckily I read everyone else's complaints and was able to doctor the recipe up before I made the same! I also looked up a different recipe and combined the 2. So I suggest use only 1 T of champagne vinegar and 3/4 C wine and one small shallot and I used 1 T of dried tarragon. Then to the eggs I added salt and red pepper and while whisking added about 1T of lemon juice. Then I put the eggs over water and whisked in the melted butter and finished it with the wine/shallot mixture. This came out delicious and I used it over eggs florentine.

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Terrible! Followed recipe precisely and there were so many shallots that it could not even be salvaged. I recommend cutting way back on the shallots or omitting them all together!

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This was pretty good and easy to make, but the vinegar overwhelmed it. Next time, I'll decrease the amount of vinegar and increase the wine. I ended up adding cream to it to try to dilute the vinegar, which helped some and luckily did not detract from the texture or flavor.

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I like this simple recipe. I would just ad that it would be nice to pasteurize the egg yolks first. I do this in a small glass bowl in hot water. Bring the yolks carefully up to 60 degrees C (140 F and hold them there for 1 minute. I do this and then continue the recipe in this same glass bowl in the water bath adding the bearnaise reduction to the yolks and then the clarified butter. I would whip the yolks by hand if I wanted a work out (I never do or use my milk frother. (One of the pen sized battery operated whisks.

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Love your show and ur style of cooking

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I've never made a Bearnaise sauce before, but this recipe was easy and it came out delicious.

I used it for Alton Brown's Center Cut Tenderloin Roast recipe.