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Bearnaise Sauce Recipe

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This recipe for Bearnaise Sauce is from Cindy Harbaugh Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/4 c. white wine vinegar
1 small shallot minced
1/2 t. pepper
1 T. plus 1 t. chopped tarragon
2 egg yolks
12 T. butter melted
salt
splash of lemon juice optional
Directions:
Directions:
Place vinegar, shallots, pepper, 1 T. tarragon into small saucepan over med heat.
Bring just to a boil, then reduce to simmer until only few T. liquid left, about 5 min.
Set aside to cool.
Fill small saucepan with an inch or two of water over med high heat to boil.
Put the cooled shallot and tarragon mix into a metal mixing bowl alont with a T. of water and egg yolks, then whisk to combine.
Turn heat under water to lowest setting and put bowl on top of pan, do not touch water directly.
Whisk until thicken about 5-7 min. Just about double the yolks.
Slowly beat in the butter a T at a time, whisk slowly to combine and emulsify. Remove the bowl occ so as not to overcook the eggs. Season with salt. Can add splash of lemon juice. If too thick, add splash hot water. Add remaining tarragon.
Number Of Servings:
Number Of Servings:
4

 

 

 

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