Bearnaise Sauce

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6 Servings
Tarragon French
White wine Wine Tarragon Shallot Parsley Butter Corn Emeril French

3 tablespoons te vinegar
3 tablespoons te wine
10 percorns; crushed
2 tablespoons Finely-chopped llots
1 tablespoon Chopped ragon
1 tablespoon Water
3 yolks
1 cup Unsalted ter; melted
t; to taste
Freshly-ground ck pepper;
1 tablespoon Finely-chopped sley

In a saucepan, combine the vinegar, wine, peppercorns, shallots, and tarragon. Bring the liquid to a boil and reduce to 1 tablespoon. Add 1 tablespoon of water. Cool. Add the egg yolks and whisk, over low heat (use a double-boiler), until frothy, about 3 to 4 minutes. In a steady stream, add the butter until the sauce thickens. Season with salt and pepper. Strain the sauce through a chinois and set aside. Garnish with the parsley leaves. This recipe yields about 1 cup of sauce.


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