SAUCE BEARNAISE
Provided by Food Network
Time 45m
Yield 1 1/2 cups
Number Of Ingredients 9
Steps:
- In a small saucepan over medium high heat bring white wine vinegar, shallots, peppercorns, tarragon, chervil to a boil and reduce by 9/10th, strain, set aside.
- In a medium bowl over simmering water whisk egg yolks until light and fluffy. Stir in vinegar reduction. Add butter in cubes, whisking until thick.
- Taste sauce and season to taste.
- Garnish sauce with chopped chervil and tarragon
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