Bearnaise Sauce

Submitted by admin on Mon, 08/17/2009 - 22:29
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Summary

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RecipesSauces-Marinades

Description

Bearnaise Sauce

Ingredients

  • 1 tbsp. shallots, diced

  • 1/4 tsp. peppercorns, crushed

  • 2 tbsp. tarragon, chopped

  • 8 oz. unsalted butter

  • 1 tbsp. chervil, chopped

  • 2 ½ oz. or 5 tbsp. white vinegar

  • 1 tbsp. fresh tarragon, chopped

  • 3 to 4 egg yolks

  • 1 tbsp. fresh parsley, chopped

Instructions

1. Clarify the butter over low heat or in a water bath.

2. Heat white vinegar in a saucepan. 3. Add shallots, chopped tarragon, chopped chervil, and crushed peppercorns.

4. Bring to a boil and reduce until liquid has evaporated.

5. Remove pan from heat and allow to cool slightly.

6. Stir in egg yolks and cook over low heat or in a double boiler until egg yolks start to thicken.

7. Remove from the heat and whisk in the clarified butter, little by little

8. Season with salt.

9. Pass through a strainer or chinois.

10. Add the garnish at the last minute (fresh tarragon and parsley).

Chef's note:
The Egg yolk mixture (Sabayon) and clarified butter should be mixed at the same temperature (warm).