Bearnaise Sauce

By JimMac

Ingredients

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

Details

Servings 1

Preparation

Step 1

Method:

Bring vinegar, wine, shallots, and tarragon to a boil in a small saucepan over medium-high heat. Boil until liquid is evaporated, about 5 minutes. Remove from the heat and 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. It it’s too thin, return it to low heat and whisk constantly until thickened.

Strain sauce through a medium-mesh strainer into a heatproof cup. Season with lemon juice, salt, white and cayenne peppers.

Serve Bearnaise sauce with beef, fish, or vegetables. Delicious on steak.