Classic Chef's Béarnaise Sauce
- 1/2 cup white wine
- 2 1/3 tablespoons tarragon vinegar
- 1 shallot finely chopped
- 2 tablespoons finely-chopped parsley
- 2 peppercorns crushed
- 3 large egg yolks
- 1 cup melted European style butter (Plugrá)
Combine the white wine, tarragon vinegar, shallots, parsley and peppercorns in a small saucepan and boil until reduced to 1/3 of the original amount. Cool.
Mix the egg yolks together in the top of a double boiler, place over simmering water and add vinegar mixture stirring constantly. Gradually add the melted European style butter, stirring continuously until the sauce has the consistency of whipped cream.
This recipe yields 4 servings; 2.2 carb grams per serving.