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BÉARNAISE SAUCE
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| Ingredients: |
1/4 cup white wine vinegar
1/4 cup dry white wine
3 Tablespoons minced shallots
1 Tablespoon chopped fresh tarragon
2-3 Tablespoons water
4 egg yolks
2 sticks unsalted butter, melted
1/2 lemon, juiced
pinches of salt, white & cayenne peppers, to taste
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| Procedures: |
Bring vinegar, wine, shallots and tarragon to a boil in a small saucepan over medium-high heat.
Boil until most of the liquid evaporates; about 3 minutes, and remove from heat.
Add water and then whisk in egg yolks until frothy.
Drizzle in the melted butter, whisking constantly to incorporate.
Sauce should be think, but thin it with a little water if needed.
Strain the sauce through a medium-mesh strainer into a heatproof cup.
Season with lemon juice, salt, white pepper and Cayenne.
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| Notes: |
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2011-01-13: We will soon try this.
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