Name: Sauce Béarnaise
Ingredients: 1/3 cup white tarragon vinegar (plus 2 more tablespoons if you are using fresh tarragon); 1/3 cup dry white wine; 4 crushed peppercorns; 1 heaping tablespoon very finely chopped shallots; 2 heaping tablespoons finely chopped leaves of chervil or parsley; 6 sprigs fresh or 4 sprigs bottled tarragon (with 2 tablespoons liquid from bottle); Ingredients for 1 recipe Hollandaise Sauce , omitting lemon juice or vinegar

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Photo by Chelsea Kyle

This sauce is really just another variant of Hollandaise, but it is sufficiently famous to be dignified with a separate heading. The sauce calls classically, for a variety of fresh herbs which may be difficult to obtain. Adequate substitutes and dried herbs solve the problem. The only real problem is tarragon. Do not use dried tarragon. If you cannot obtain fresh tarragon, use tarragon packed in vinegar.

Recipe notes

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