Gluten- Free Béarnaise Sauce Recipe

By: Gillian on May 30, 2012

This Béarnaise sauce is gluten-free and makes a wonderful accompaniment to steaks, fish and vegetables. The name is derived from the French province, Béarn. The sauce is cooked and thickened using a double boiler. This special kitchen equipment can be purchased or you can use place a small saucepan (for the sauce) in a larger saucepan partly filled with water which will be heated. When the water comes to a simmer, make sure the water won’t spill into the sauce.

2 egg yolks
1/2 cup butter divided into 3 pieces
1 Tbs lemon juice
3/4 tsp shallot, finely diced
1 tsp fresh parsley, finely chopped
1/2 tsp fresh tarragon, finely chopped
2 tsp white vinegar

In the top of a double boiler, mix together the egg yolks and lemon juice over hot (not boiling) water. Stir in 1 piece of the butter until melted; similarly, add each of the remaining pieces of butter. Stir until thickened. Stir in the shallot, parsley, tarragon and vinegar. Serve immediately.

Makes 3/4 cup