Bearnaise Sauce

By amt2mf

Nutritional Information: calories 79, total fat 8g, sturated fat 5g, cholesterol 54mg, sodium 3mg, carbohydrates 0g, fiber 0g, protein 1g

Ingredients

• 1/4 c white wine vinegar
• 1/4 c dry white wine
• 3 T minced shallots
• 1 T chopped fresh tarragon
• 2-3 T water
• 4 egg yolks
• 2 sticks unsalted butter, melted
• juice of half a lemon
• salt
• white pepper
• cayenne pepper

Preparation

Step 1

1. Bring vinegar, wine, shallots, and tarragon to a boil in a small saucepan over med-high heat. Boil until most of the liquid evaporates, about 5 min.

2. Off heat, add water, then whisk in egg yolks until frothy.

3. Gradually drizzle in butter, whisking constantly to incorporate. Sauce should be thick, but thin it with a little water if needed. If it's too thin, return it to low heat and whisk constantly until thickened.

4. Strain sauce through a med mesh strainer into a heatproof cup. Season with lemon juice, salt, white pepper, and cayenne. Serve immediately.