SAUCE BEARNAISE

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Sauce Bearnaise image

Provided by Food Network

Time 45m

Yield 1 1/2 cups

Number Of Ingredients 9

1 cup white wine vinegar
4 shallots, finely chopped
10 cracked peppercorns, or to taste
1/2 bunch fresh tarragon, washed, leaves removed
1/2 bunch fresh chervil, washed, leaves removed
3 large egg yolks
1 pound butter, cubed
Salt and pepper to taste
Fresh chervil, tarragon - chopped

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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