Bearnaise Sauce

By gstark

Ingredients

• Strain, season with:
• 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
• Lemon, slat and pepper and cayenne to taste

Preparation

Step 1

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.