Bearnaise Sauce

By JDARK

Ingredients

• Glaze
• 1 1/2 tablespoons minced green shallot
• 1/4 teaspoon minced garlic
• 2 teaspoons fresh lemon juice
• 1/4 cup dry white wine
• 1/2 tablespoon dried tarragon
• 1/2 tablespoon dried chervil
• 1/8 teaspoon salt
• 1/4 teaspoon freshly ground white pepper
• Butter
• 1/2 cup butter
• 3 large egg yolks
• 1/8 teaspoon cayenne

Preparation

Step 1

In a small heavy saucepan combine the ingredients for the glaze and cook over medium heat until the mixture is reduced to about 2 tablespoons; it will have almost no liquid.

Step 2

In a separate saucepan, melt the butter over medium heat, then remove from the heat. Put the egg yolks and cayenne in a blender. Cover and blend on high speed for a few seconds, just to break the yolks.

Step 3

Add the glaze, cover again, turn the blender on high for a few seconds more. Remove the blender cover, turn on high speed, and gradually pour the hot melted butter in a steady stream. Cover the blender and switch on for 60 seconds, and then off for 30 seconds. Repeat the on-off process until the sauce is quite thick.