Bearnaise Sauce
Serves: 3
Iva Padberg
1 January 1970
Based on User reviews:
44
Spice
44
Sweetness
48
Sourness
40
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
2 tbsps
Tarragon (dried)3 cup
Red Wine Vinegar2 tbsps
Shallot (minced)1 cup
Water (hot)1 pinch
Salt1 pinch
Cayenne Pepper1 cup
Butter (melted)Directions:
1
In a heavy skillet, saute tarragon, red wine vinegar, and diced shallot over medium heat for 10 to 15 minutes, or until the mixture becomes paste-like
2
Remove from heat
3
Combine egg yolks, 1/8 cup hot water, lemon juice, salt and pepper in the top of a double boiler set over simmering water
4
Cook and stir until the mixture reaches the consistency of mayonnaise
5
Remove the mixture from heat
6
Add the melted butter slowly, stirring continuously
7
If the mixture becomes too thick, thin with the remaining 1/8 cup of hot water
8
Add the tarragon, wine, vinegar, and shallot mixture and blend well