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Bearnaise Sauce



Combine wine, vinegar and shallot in a small saucepan and bring to a boil. Reduce heat to medium-low and simmer until mixture is reduced to two tablespoons, 15-20 minutes.

To finish the sauce, whisk the three tablespoons of cold soy margarine a few pieces at a time into the warm reduction until you have a creamy sauce.

Stir in tarragon to taste and season with salt and pepper.