Bearnaise SaucePosted at May 14, 2016 by admin on category Sauce
• 3 egg yolks
• 2/3 c. melted butter (unsalted)
• 1 T. dried tarragon
• 1/4 c. dry white wine or white wine vinegar with tarragon
• 1/4 c. dry vermouth
• 1/2 chopped shallot
• white pepper
Wonderful with steamed artichokes.
Combine wine, vermouth, shallot and tarragon in small
saucepan. Boil down to half of the original quantity
(approximately 1/4 cup should remain). Strain. Put egg
yolks in cold double boiler.Water in double boiler should
not touch bottom of upper pan. Beat with flat bottomed
whisk until they look creamy and lemony. Over medium
heat, slowly add melted butter while continuously stirring.
When all butter has been added, immediately add strained
tarragon mixture (do not overcook once butter has been
added). Adding tarragon mixture will make the sauce very
thin. Continue stirring and cooking over medium to low
heat until sauce starts to thicken. Do not let sauce get too
thick; it will continue to thicken once removed from heat.
Add a few shakes of white pepper to taste. Remove from
heat immediately. Serves 2.