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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Blender Bearnaise Sauce

4 Servings
Eggs
French
New Year Christmas Dinner Party Sauces Eggs French









Make the bearnaise reduction first. In a small saucepan, combine half of the tarragon, shallots, vinegar and wine over medium-high heat. Bring to a simmer and cook until reduced by half. Remove from heat and set aside to cool. Blend yolks and bearnaise reduction together in a blender. With the blender running, add 1/3 of the butter in a slow steady stream. Once it emulsifies, turn the blender speed up to high and add the remaining butter. Add the remaining half bunch of fresh tarragon leaves, season with salt and pepper and give it 1 more buzz. Set aside in a warm spot to hold the sauce.


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