Lemongrass Ginger Bearnaise

A fabulous delicate ginger and lemongrass infused bearnaise sauce perfect for pork tenderloin or fish!




2 cups dry vermouth 1 stalk lemongrass (white part only) finely diced 1 shallot finely diced 1 tablespoon minced fresh ginger 2 egg yolk 3 sticks melted butter 1 tablespoon freshly chopped cilantro kosher salt to taste white pepper to taste

Nutritional information

No nutrition information available


In small saucepan over low heat, combine vermouth, shallots, ginger and lemongrass. Reduce to 4 tablespoon of liguid. Meanwhile melt butter in microwave. Pour warm reduced vermouth liquid into Cuisinart and process, add egg yolks one at a time. Slowly pour melted butter in a stream, add kosher salt and white pepper. Continue to process until mixture becomes slightly thickened. Add cilantro for just a second at the end. Serve immediatly or at room temperature.