You are here: Home » Recipes » Bearnaise Sauce Bearnaise Sauce Recipe by Favorite Recipes Press Yield 1 cups A great recipe for a classic French sauce. PrintEmail Ingredients 1 teaspoon dried tarragon or 2 teaspoons chopped fresh tarragon1 1/2 teaspoons dried parsley or 1 tablespoon chopped fresh parsley1 teaspoon dried chervil or 2 teaspoons fresh chervil2 -- shallots, finely chopped1/2 teaspoon crushed peppercorns1/2 teaspoon salt1/4 cup white wine vinegar3 -- egg yolks1 tablespoon water10 tablespoons butter -- Cayenne pepper to taste Instructions In top of double boiler, combine herbs, shallots, peppercorns, salt, vinegar, and wine. Cook over direct medium heat until liquid is reduced to about two tablespoons. Cool slightly. Combine egg yolks and water; stir into wine mixture. Place pan over hot water and add butter one tablespoon at a time, stirring constantly. Add cayenne pepper. Serve with chateubriand. Recipe reprinted with permission from the Junior League of Atlanta’s Atlanta Cooknotes(the Junior League of Atlanta, Ga., 1982).