BearnaiseSauce

By CarrieG

Ingredients

• 1/4 c white wine or tarragon vinegar
• 1/4 c white wine
• 1 Tbsp green onions,chopped
• pinch of tarragon,chervil,thyme and a fragment of bay leaf
• Salt and pepper
• 3 egg yolks
• 1 cup clarified butter
• lemon juice

Preparation

Step 1

Place liquids in an enameled pan and add seasoning
Cook to reduce to 2 Tbsps
Strain into top of double boiler
Add egg yolks,salt and pepper
Blend together well
Place over barely simmering water and on a low heat
Now whisk or beat with a rotary beater until thick
Start adding clarified butter bit by bit
Scrape the insides of the dish with a rubber spatula from time to time making sure the whole mass is being mixed at all times
The beating of the butter should take about 10 min-don't rush it
Taste and adjust the seasonings
The sharpness of the sauce may be accentuated with a squeeze of lemon juice or a dash of cayenne
If it is ruined add,a little at a time,to a beaten egg yolk