Ingredients:
- 1/2 pound (2 sticks) unsalted cold butter, cut into 10 pats
- 1/4 cup shallots, very finely chopped
- 4 to 6 fresh tarragon leaves, finely chopped
- 4 white peppercorns, crushed
- 1/4 cup white wine vinegar
- 1/3 cup dry white wine
- 4 large egg yolks
- 1/4 teaspoon salt
- Pinch of cayenne
- lemon juice , if desired
Preparation:
Boil shallots, tarragon, and peppercorns in vinegar and wine in a nonreactive medium-size saucepan over medium heat until reduced to about 1/4 cup. Strain into the top of a double boiler. Whisk in the egg yolks. Place the top over the bottom of the double boiler containing simmering water. Make sure that the top of the water is below the bottom of the double boiler. Whisk constantly. The second that the yolk mixture begins to thicken slightly, remove the top of the double boiler from the simmering water and continue whisking. Lower the heat and put the pan of yolks back above the hot water. Whisk in the cold butter 1 pat at a time while continuing to whisk. If at any time the sauce looks as if it is about to break, remove the top and continue whisking to cool it down or whisk in 2 pats of butter. With constant whisking, whisk in the salt and cayenne. When all the butter is incorporated, taste and add more salt, cayenne or lemon juice as needed.
Yield: 1-1/2 cups
A Classic Bearnaise Sauce
Ingredients:
Preparation:
Boil shallots, tarragon, and peppercorns in vinegar and wine in a nonreactive medium-size saucepan over medium heat until reduced to about 1/4 cup. Strain into the top of a double boiler. Whisk in the egg yolks. Place the top over the bottom of the double boiler containing simmering water. Make sure that the top of the water is below the bottom of the double boiler. Whisk constantly. The second that the yolk mixture begins to thicken slightly, remove the top of the double boiler from the simmering water and continue whisking. Lower the heat and put the pan of yolks back above the hot water. Whisk in the cold butter 1 pat at a time while continuing to whisk. If at any time the sauce looks as if it is about to break, remove the top and continue whisking to cool it down or whisk in 2 pats of butter. With constant whisking, whisk in the salt and cayenne. When all the butter is incorporated, taste and add more salt, cayenne or lemon juice as needed.
Yield: 1-1/2 cups