Bearnaise sauce is a classic French sauce made from clarified butter, shallots, tarragon, and white wine vinegar.
IN A SMALL SAUCE PAN COMBINE SHALLOTS AND VINEGAR AND SIMMER UNTIL REDUCEDTO 1/4 CUP.
STRAIN AND SET ASIDE.
PLACE EGG YOLKS IN TOP OF A DOUBLEBOILER OVER HOT BUT NOT BOILING WATER.
BEAT WITH WIRE WHISK UNTIL YOLK AREFLUFFY.
(EGGS WILL CURDLE IF WATER BOILS.
) ADD 1/4 CUP MELTED BUTTER ANDBEAT CONSTANTLY UNTIL BUTTER IS COMPLETELY ABSORBED BY THE YOLKS, AND THESAUCE THICKENS.
CONTINUE ADDING REMAINING BUTTER, 2 TABLESPOONS AT A TIME,STIRRING CONSTANTLY.
ADD LEMON JUICE AND THE REDUCED SHALLOT-VINEGARMIXTURE.
SAUCE WILL BE THIN AT FIRST BUT CONTINUE TO STIR WITH WHISK UNTILIT BEGINS TO THICKEN.
TASTE AND ADD SALT, PEPPER, AND PARSELY, TARRAGONAND CHERVIL.
NOTE: IF SAUCE CURDLES, ADD 1 TABLESPOON BOILING WATER ANDBEAT CONTINUALLY TO REBUILD SMOOTHNESS.
Ingredients
Directions
IN A SMALL SAUCE PAN COMBINE SHALLOTS AND VINEGAR AND SIMMER UNTIL REDUCEDTO 1/4 CUP.
STRAIN AND SET ASIDE.
PLACE EGG YOLKS IN TOP OF A DOUBLEBOILER OVER HOT BUT NOT BOILING WATER.
BEAT WITH WIRE WHISK UNTIL YOLK AREFLUFFY.
(EGGS WILL CURDLE IF WATER BOILS.
) ADD 1/4 CUP MELTED BUTTER ANDBEAT CONSTANTLY UNTIL BUTTER IS COMPLETELY ABSORBED BY THE YOLKS, AND THESAUCE THICKENS.
CONTINUE ADDING REMAINING BUTTER, 2 TABLESPOONS AT A TIME,STIRRING CONSTANTLY.
ADD LEMON JUICE AND THE REDUCED SHALLOT-VINEGARMIXTURE.
SAUCE WILL BE THIN AT FIRST BUT CONTINUE TO STIR WITH WHISK UNTILIT BEGINS TO THICKEN.
TASTE AND ADD SALT, PEPPER, AND PARSELY, TARRAGONAND CHERVIL.
NOTE: IF SAUCE CURDLES, ADD 1 TABLESPOON BOILING WATER ANDBEAT CONTINUALLY TO REBUILD SMOOTHNESS.
