Ingredients
- Bernaise:
- 1/2 about 1/2 cup clarified butter, melted
- juice of 1 lemon, strained
- Mix butter and lemon juice.
- Bernaise Sauce
- 2 tbsp shallots or green onion, finely chopped
- 1 tbsp fresh tarragon, finely chopped
- 2 tbsp white wine vinegar
- 2 tbsp dry white wine (plus a glass or two for you!)
- 5 egg yolks at room temp.
- 1/2 tub of 8oz Meadow Butter, cut into pieces
- fresh lemon juice
- pinch of sea salt
- pinch of pepper
- Beurre Blanc
- 6 tbsp shallots, minced
- 6 tbsp dry white wine
- 2 tbsp fresh lemon juice
- 1/2 tub 8oz Meadow Butter
- pinch of salt and pepper
Preparation
Step 1
Bernaise:
In a small saucepan combine the shallots, tarragon, wine and vinegar. Bring to a boil and reduce to about tbsp of liquid. Strain into a bowl. Meanwhile, beat the egg yolks with a whisk. Set the bowl in a pan of hot water over a low flame. Add about half the butter, piece by piece, to the liquid, whisking constantly until melted. Add the egg yolks very slowly, drop by drop or in a very thin stream, whisking constantly. Add the remaining butter and whisk until well amalgamated. Sauce should now be warm and slightly thickened. Remove from heat and add lemon juice, salt and pepper to taste. The sauce may be kept warm in the bowl set in hot water. Whisk occaisonally until ready to serve. Serve with meats or grilled fish. Makes 1 1/4 cup.
Beuree Blanc:
Place shallots, wine and lemon juice in a small pan. Bring to a boil and reduce to about 2 tbsp. Strain into a small bowl. Place the bowl in a pan of hot water over a low flame and add the butter piece by piece, whicking thoroughly after each addition. Sauce should become frothy and slightly thick. As soon as butter is amalgamated, remove from heat and season to taste. Serve immediately.