Bearnaise Sauce

By gstark

This classy French sauce is typically served over beef tenderloin filets. It is also a perfect pair with fish or served over vegetables. I found this in Cuisine At Home.

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
• 1/2 lemon, juice of
• salt, to taste
• white pepper, to taste
• cayenne, to taste

Preparation

Step 1

Directions:

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

2 Boil until liquid is evaporated, about 5 minutes.

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

4 Drizzle in butter, whisking constantly to incorporate.

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

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

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

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