Ingredients Jump to Instructions ↓

  1. 2 tablespoons 30ml Vinegar - tarragon

  2. 1 teaspoon 5ml Tarragon leaves

  3. 6 Shallots

  4. 2 tablespoons 30ml Wine - white

  5. 4 Egg yolks

  6. 1/4 teaspoon 1 1/3ml Salt

  7. 1/4 teaspoon 1 1/3ml Dijon mustard

  8. 1/8 teaspoon 0.6ml Bovril - (meat glaze)

  9. 1/8 teaspoon 0.6ml Sauce Robert

  10. 1 cup 198g / 7oz Butter

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Escoffier's Sauce Robert is available at fine food stores. Mince shallots. In small pan, heat tarragon vinegar, tarragon, shallots, and wine, and simmer until almost all liquid is absorbed. Blend mixture in blender; add egg yolks, salt, mustard, Bovril, and Sauce Robert. Blend for 15 seconds. Heat butter until sizzling hot. Immediately pour hot butter in steady stream into running blender. Blend until thick. Hint: If you pack bearnaise sauce immediately into preheated thermos, it will hold perfectly for 1 hour. This works for hollandaise too.


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