Bearnaise Sauce

By lianbl88

This is a quick easier version of béarnaise sauce than most. Great on asparagus, steak, scallops, chicken or steamed veggies.

Ingredients

• 1 teaspoon tarragon vinegar
• 1/4 teaspoon ground black pepper
• 1 tablespoon finely chopped tarragon leaf (or dried tarragon)
• 3 large egg yolks
• 1 tablespoon water
• 1 stick unsalted butter sliced into thin slices
• 1 Tablespoon lemon juice
• sea salt (omit if using salted butter)

Details

Servings 4
Preparation time 5mins
Cooking time 20mins
Adapted from food.com

Preparation

Step 1

Combine all ingredients except salt in a small saucepan. Set pan over moderately low heat and whisk continuously at reasonable speed reaching all over bottom and insides of pan, where eggs tend to overcook. Continue to whisk until the sauce thickens and immediately remove from heat and transfer to a small serving bowl. Season with salt, and mix well. Refrigerate to cool slightly before serving if desired.

The key is to stir continuously at low heat and remove from heat as soon as it thickens or the sauce will break - separate into a chunky tasteless mess.