Bearnaise Sauce

Serves 1 quart
Prep time 30 minutes
Meal type Condiment
Region French

Ingredients

  • 1 1/2 tbs Shallots, chopped Shallots, chopped
  • 3/4 tsp Black peppercorns, cracked
  • 3 each Dried tarragon
  • 1 1/2 ounces Dry white wine
  • 3 fluid ounces Water
  • 6 fluid ounces Egg yolks (about 9 each), fresh or pasteurized
  • 3 Tbs Tarragon, chopped
  • 1 1/2 tbs Chervil, chopped
  • 1/2 tsp Salt Salt Salt

Directions

Step 1 Combine the shallots, peppercorns, dried tarragon, tarragon stems, and vinegar. Reduce until nearly dry.
Step 2 Add the wine and water to the reduction and strain into a stainless-steel bowl.
Step 3 Whip the egg yolks together with the reduction and place over simmering water. Cook, whisking constantly, until the eggs are thickened and form ribbons when they fall from the whisk.
Step 4 Gradually add the butter in a thin stream, whipping constantly, until all of the butter is added and the sauce is thickened.
Step 5 Add the chopped tarragon and chervil and adjust the seasoning to taste with salt. The sauce is ready to serve now. It may be held warm for up to 2 hours.

Note

After production leave in a warm place before service.

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