Bearnaise Sauce

Bearnaise Sauce
Bearnaise Sauce

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1.5

cups

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1.5

servings

Ingredients

  • Bring to a boil; reduce

  • 1/4

    cup white wine vinegar

  • 1/4

    cup dry white wine

  • 3

    tbsp shallots, minced

  • 1

    tbsp fresh tarragon, chopped

  • Off heat, add;

  • 2-3

    tbsp water

  • 4

    egg yolks

  • Gradually drizzle in

  • 1

    cup unsalted butter

  • Strain, season with:

  • Lemon, slat and pepper and cayenne to taste

Directions

Bring vinegar, wine, shallots and tarragon to a boil. Boil until liquid is evaporated. About 5 minutes Off heat, add water then whisk in egg yolks until frothy. Drizzle in butter whisking constantly. Sauce should be thick, but thin with a little water if needed. Strain sauce through strainer into a heatproof cup. Season with lemon juice, salt and pepper. To keep sauce warm put water in sauce pan then put cup in water and keep on low heat.

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