Bearnaise Sauce
Ingredients
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3 Tbs White vinegar
3 Tbs White wine
2 Tbs Finely-chopped shallots
1 Tbs Finely-chopped parsley
1 Tbs finely-chopped tarragon
10 Peppercorns; crushed
1 Tbs Water
1 cup Unsalted butter; melted - I like to use clarified butter
3 Egg yolks
salt and pepper to taste
Procedure
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1. In a saucepan, combine the vinegar, wine, peppercorns, shallots, parsley,
and tarragon. Bring the liquid to a boil and reduce to 1 tablespoon. Add 1
tablespoon of water. Let cool.
2. Add the egg yolks and whisk, over low heat (use a double-boiler), until
frothy, about 3 to 4 minutes.
3. In a steady stream, add the butter until the sauce thickens.
4. Season with salt and pepper to taste.
Cooking Tip: For a smoother sauce, strain the sauce before serving
Cooking Tip: Opt. - Garnish with chopped parsley
