Bearnaise Sauce

By cserumga

Per1 Tbsp: 79 cal, 54mg chol, 0g carb, 3mg sodium, 0g fiber, 1g protein

Ingredients

• 1/4 cup white wine vinegar
• 1/4 cup dry white wine
• 3 tablespoons shallots, minced
• 1 tablespoon fresh tarragon, chopped
• 2-3 tablespoons water
• 4 egg yolks
• 1 cup unsalted butter, melted
• Juice of 1/2 lemon
• salt, to taste
• white pepper, to taste
• cayenne, to taste

Preparation

Step 1

Bring vinegar, wine, shallots and tarragon to a boil in a small saucepan over medium high heat.

Boil until liquid is evaporated, about 5 minutes.

Remove from heat and add water, then whisk in egg yolks until frothy.

Drizzle in butter, whisking constantly to incorporate.

Sauce should be thick, but thin it with a little water if needed.

If it is too thin, return to heat and whisk constantly until thickened.

Strain sauce through a medium mesh strainer into a heat proof cup.

Season with lemon juice, salt, white pepper and cayenne.