Bearnaise Sauce (for Fondue)

Prep: 10 minutes Cook: 20 minutes Servings: 6

Ingredients

  • ¼ cup dry white wine
  • ¼ cup wine vinegar
  • 1 tablespoon onion, minced
  • 1 teaspoon tarragon
  • 1 teaspoon chervil
  • Ground pepper
  • Salt
  • 3 egg yolks
  • 1 cup butter
  • 1 tablespoon fresh parsley, minced

Directions

  • Combine wine, vinegar, onions, herbs & pepper in saucepan; cook over low until liquid has reduced to about half. Strain & cool.
  • Put egg yolks in double boiler; beat until frothy. Beat in vinegar mix. Place pan over hot but not boiling water & do not let water touch top of pan. Add butter slowly about a teaspoon at a time, beating constantly. Add additional pepper & a pinch of salt. Stir in parsley before serving.