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Bearnaise Sauce
Summary
| Yield | 0 |
|---|---|
| Recipes | Sauces-Marinades |
Description
Bearnaise Sauce
Ingredients
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1 tbsp. shallots, diced
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1/4 tsp. peppercorns, crushed
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2 tbsp. tarragon, chopped
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8 oz. unsalted butter
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1 tbsp. chervil, chopped
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2 ½ oz. or 5 tbsp. white vinegar
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1 tbsp. fresh tarragon, chopped
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3 to 4 egg yolks
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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).
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