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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
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I found this Bearnaise-like sauce in a Hellman ad in the November 1978 issue of Bon Appetit and have been using it ever since. Stick with the mayo brand, others thin out too much. Ingredients:
1/2 cup dry white wine |
1/4 cup white wine vinegar |
1/2 cup chopped fresh parsley |
1 small onion, quartered |
2 cloves garlic |
3 teaspoons dried tarragon, lightly crushed |
1/2 teaspoon dried chervil, lightly crushed |
1/4 teaspoon white pepper |
1 cup mayonnaise (best foods or hellman's) |
1 egg yolk (preferred) (optional) |
Directions:
1. Mix first 8 ingredients in blender at high speed until smooth.
2. In small saucepan, stir over medium heat until reduced to 1/3 cup.
3. Strain and return liquid to pan.
4. Stir in mayonnaise and heat until warm.
5. If too thin, beat 3 Tbsp of sauce thoroughly with egg yolk, and add yolk to remainder of sauce (I always add yolk!).
6. Continue to heat, stirring constantly.
7. DO NOT BOIL!
8. Garnish with chopped parsley if desired.
9. Serve with beef or chicken.
10. Outstanding substitute for Bearnaise Sauce, very easy to make and almost foolproof.
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