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Bearnaise Sauce Recipe

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This recipe for Bearnaise Sauce, by , is from Cookin' With June Bug, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Linda Vilcone
Added: Monday, April 11, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1/4 C. dry white wine
1/4 C. white wine vinegar
1 large shallot, minced
8 crushed peppercorns
5 large springs of fresh tarragon, leaves chopped, stems smashed
3 sticks butter
4 large egg yolks
3 T. water
1/2 tsp. each salt and pepper

Directions:
Directions:
In saucepan, mix wine, vinegar, shallot, peppercorns, tarragon stems and 1 T. chopped tarragon. Boil until 2 T. liquid remains, about 7 mins. Strain into small cup. Discard solids. In medium saucepan, melt butter. When melted, gently boil 10 minutes until solids form on bottom. Remove from heat. Let stand 5 mins. Skim foam and discard. Pour melted buter through cheesecloth lined sieve. Fill wide mouthed thermos with boiling water; seal thermos. Whisk yolks and the 3 tsp. water in bowl until foamy, about 1 min. Place bowl over saucepan of simmering water and whisk, scraping down sides of bowl, until yolks are thick and hold tracks of whisk, about 3 mins. Remove bowl from heat. Drizzle in hot butter, whisking until thick and emulsified. Whisk in vinegar mixture, salt pepper, remaining chopped tarragon. Drain thermos, wipe dry and add sauce. Sauce will keep warm for about 3 hours.

Personal Notes:
Personal Notes:
Delicious served over steak, lamb or pork loin. If you've never had it, try it. This is a good recipe and is nice to make it in advance by storing in thermos.

 

 

 

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