Sauce Béarnaise – Yukon Style

By Kate Crocker


1 pound 4 ounces Butter
2 ounces onions, chopped
½ cup Rhubarb juice
2 to 3 Tarragon stems, chopped
6 Egg yolks
1/4 teaspoon Nasturtim seed pods dried and ground
To taste Rhubarb juice
1 tablespoon Chopped parsley
2 tablespoons Fresh or dry tarragon, chopped


  1. Clarify the butter. You should have about one-pound clarified butter. Keep butter warm but not hot
  2. Combine the onions, rhubarb juice, and tarragon in a saucepan and reduce by three-fourths. Remove from heat and cool slightly.
  3. Strain the reduction and put the liquid part in to a stainless-steel bowl. Add the egg yolks and beet well with a large wire whisk over a pot with simmering water in it.
  4. Alternate holding the bowl over and off the steam beating constantly to prevent the eggs from scrambling. Until the mixture is thick creamy and a light-yellow color.
  5. Slowly add the clarified butter while still beating and Alternating holding the bowl over and off the steam.
  6. Taste the sauce and season will the nostrum seed pods Rhubarb juice, parsley, Fresh or dry tarragon.
  7. Add more of something to your taste.