{"id":522,"slug":"bearnaise-sauce","title":"Béarnaise Sauce","description":"Béarnaise sauce is an egg-yolk and butter emulsion in the Hollandaise family of sauces.","ingredients_raw":["30 ml (2 tablespoons) tarragon vinegar","30 ml (2 tablespoons) sherry vinegar or dry white wine","1 shallot, finely chopped","2 egg yolks","75–100 g (⅓–½ cup / 3–4 oz) melted butter (warm but not hot)","Salt","Cayenne pepper to taste","1 tablespoon freshly-chopped tarragon","1 tablespoon freshly-chopped parsley"],"ingredients_norm":["tarragon vinegar","sherry vinegar or dry white wine","shallot","egg yolk","butter","salt","cayenne pepper","tarragon","parsley"],"steps":["Put the vinegars, shallot, and herbs in a small saucepan; simmer until reduced to 1 tablespoon. This is the flavorful glaze. Strain and set aside to cool.","Add the egg yolks and whisk until the ribbon stage with a balloon whisk.","Place the bowl over a pan of hot water (a double boiler) and continue whisking. Gradually add the melted butter, whisking until the sauce thickens and all the butter has been added.","Season and serve."],"categories":["Sauce recipes","Recipes using egg yolk","Recipes for sauces and condiments","Recipes using butter","Recipes using cayenne"],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":"medium","source_name":"wikibooks","source_url":"https://en.wikibooks.org/wiki/Cookbook:Béarnaise_Sauce","source_ref":"4518859","authors_url":"https://en.wikibooks.org/w/index.php?title=Cookbook:Béarnaise_Sauce&action=history","license":"CC BY-SA 4.0","license_url":"https://creativecommons.org/licenses/by-sa/4.0/","extraction_confidence":null,"content_hash":"68235bbf2c7186b157d742405cccc26fe1641f2a649349f1423237aa326da11e","created_at":"2026-08-02T14:42:57Z","updated_at":"2026-08-02T17:11:31Z","notice":null,"url":"https://recipecontextprotocol.com/recipes/bearnaise-sauce"}