Double boiler - vinegar, wine, shallots, garlic, and tarragon. Boil uncovered until mixture reduces to 2 TBSP
Stain the mixture into small cup. Press firmly on the solids in the strainer to extract all possible liquid. Discard solids.
Rinse and fill saucepan with 11/2-2 inches of water. Cover and bring to a boil. Place the egg yolks in the insert. Add the 2TBSP reduced liquid and turn heat to low. Whisk until egg mixture turns pale.
Add 2 TBSP butter and whisk until butter is absorbed. Add 2 addtl TBSP butter and whisked until absorbed. Continue whisking and add remaning butter, keeping the water in the saucepan at a low simmer. Check water occasionally.
When all butter is added, whisk until sauce is just hot. Add salt, pepper, parsley; stir well.
Serve with meat, fish, or veges.
Originally Submitted
2/8/2015
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