Béarnaise

Recipe from: 5/1/2007 12:00:00 AM

Ingredients 8
Servings 0
Time

Ingredients

  • 1.50
    Tbs
    Onion (finely chopped)
  • 3
    Tbs
    Fresh Tarragon Leaves (finely chopped)
  • 3
    Tbs
    Tarragon Vinegar
  • 3
    Tbs
    White Wine
  • 1.50
    Tbs
    White Pepper
  • 4
    Egg Yolk
  • 3
    Tbs
    Water
  • 300
    g
    Unsalted Butter (soft, cut into 1 cm cubes)
 

Method

 

1 Place the onion, 1? tbsp tarra- gon leaves with stems, vinegar, wine, pepper and water into a small saucepan and simmer until the liquid has reduced to 1.5 tbsp.

2 Strain the liquid into a glass bowl over a saucepan half-filled with simmering water; add egg yolks. Whisk until thick and foamy.

3 Whisk in the butter block by block until it has all been incor- porated and you have a bowl of thick, creamy sauce.

4 Season and add the lemon juice to taste. Just before serving, stir in the remaining tarragon. To keep warm, place the bowl over another filled with warm water, with the bottom of the Béarnaise bowl submerged in the water. Whisk thoroughly before serving.

 

 

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