Sauces to accompany beef fondue–

Note:  When making either Béarnaise or Hollandaise Sauce, do NOT do not use an aluminum or copper bowl, as either can cause sauce to become discolored.  Use  a ceramic, glass or stainless bowl.

                        BÉARNAISE SAUCE                 (Serve hot.)


1/4 cup dry white wine                            Freshly ground black pepper

1/4 cup wine vinegar                                3 egg yolks

1 Tb. minced shallots                              1 cup butter, melted

1 tsp. tarragon                                         1 Tb. fresh, minced

1 tsp. chervil                                            tarragon or parsley


Combine wine, vinegar, shallots, dried herbs and pepper in a small saucepan.  Cook over low heat until the liquid has

reduced to about half. Strain and cool.  Now put the egg yolks into the double boiler.  Beat until frothy. Beat in vinegar

mixture.  Place pan over hot but not boiling water, and do not let water touch top pan.  Add the butter slowly, about

a teaspoonful at a time, beating constantly.  Add additional pepper and a pinch of salt if desired.  Stir in the fresh

tarragon or parsley before serving.


A slightly different recipe for Béarnaise Sauce using an electric blender


2 Tb. white wine

1 Tb. tarragon vinegar

2 tsp. chopped tarragon

2 tsp. chopped shallots

1/4 tsp. freshly ground pepper

1/2 cup (1 stick) butter

3 egg yolks

2 Tb. lemon juice

1/4 tsp. salt

Pinch cayenne pepper


Combine wine, vinegar, tarragon, shallots and pepper in a skillet; bring to a boil and cook until almost all the liquid disappears. 

In a small saucepan, heat butter.

Place egg yolks, lemon juice, salt and cayenne pepper in electric blender, cover and flick motor on and off at high speed.  Remove cover, turn motor on high and gradually add hot butter.

Add herb mixture, cover and blend on high speed four seconds.


And, last but not least, a recipe, adapted from our old favorite set of Time-Life International Cookbooks


                        Sauce Béarnaise (BÉARNAISE SAUCE)

                        (Hollandaise with tarragon and white wine)

                                    (adapted from Time-Life, Cooking of Provincial France)



1 1/2 c. Sauce Hollandaise made without lemon juice

1/4 c. tarragon wine vinegar

1/4 c. dry white wine

1 Tb. finely chopped shallots

2 Tb. finely cut fresh tarragon

            or 2 tsp. dried tarragon and

            1 Tb. finely chopped fresh parsley

Salt and white pepper


In a small saucepan, briskly boil the vinegar, wine, shallots and one tablespoon fresh or 2 teaspoons dried tarragon until reduced to 2 tablespoons.

Strain the liquid through a fine sieve into a small mixing bowl, pressing down hard on the herbs with a spoon before discarding them. 

Then whisk the strained liquid into the sauce hollandaise along with 1 tablespoon of fresh tarragon or parsley.

Taste and season with salt and white pepper.                                                                                                  

Yield:  Makes about 1 1/2 to 2 cups.

And last but not least, a version made with white wine:

BÉARNAISE SAUCE                 (made without white wine)

2 tablespoons minced shallots

5 crushed peppercorns

1 tablespoon tarragon

4 tablespoons vinegar

4 tablespoons water

2 egg yolks

½ cup butter, melted

1 tablespoon chopped parsley

2 teaspoons chopped tarragon

Dash salt and freshly ground pepper

In a saucepan, combine shallots, pepper, tarragon, vinegar and water.  Cook until reduced to two tablespoons liquid.  Strain.

In top of double boiler, beat egg yolks until well blended.  Add strained liquid.  Set over hot, but not boiling water.  Add melted butter, whisking constantly, until sauce thickens.  Add parsley, tarragon, salt and pepper to taste.


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