|
Sauce Bearnaise
from pamelamanley.com
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2
|
whole |
Shallots -- minced |
|
1/4
|
cup |
Dry White Wine |
|
1/4
|
cup |
Champagne Vinegar |
|
3
|
sprigs |
Tarragon, Fresh |
| |
|
|
|
3
|
whole |
Egg Yolks |
|
1
|
tablespoon |
Water |
|
4
|
cups |
Butter, Clarified -- melted |
|
1/2
|
ounce |
Tarragon, Fresh -- chopped |
|
|
|
|
|
|
to taste |
Salt & White Pepper |
1. In a small saucepan, combine the tarragon sprigs,
shallots, vinegar and wine over medium-high heat.
2. Bring to a boil and cook until reduced to about
one tablespoon. Remove from heat and strain liquid from mixture
and set aside. (This is your reduction.)
3. In a double boiler, whisk the egg yolks and water
until doubled in volume.
4. Slowly add the butter, continuing to whisk
until sauce the butter is incorporated.
5. Whisk in the liquid from the reduction - a teaspoon
at a time - until the desired flavor is reached.
6. Add chopped tarragon and hold for service in a
warm bath.
Yield: 1 1/2 cups
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