Bearnaise Sauce

By hanley89

Ingredients

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

Preparation

Step 1

1. Bring water, wine , shallots and tarragon to a boil in a small sauce pan over medium-high heat. Boil until most of the liquid is evaporated, about 5 minutes
2.Off Heat, add water, then whisk in egg yolks until frothy. Gradually 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 low heat and whisk constantly until thickened
3.Strain sauce through a medium mesh strainer into a heatproof cup. Season with lemon juice, salt, white pepper and cayenne pepper. Serve immediately