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BEARNAISE SAUCE
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INGREDIENTS
- 1/4 cup vinegar, wine vinegar is best
- 1/4 cup dry white wine
- 2 shallots, minced
- 1 tb tarragon, fresh and minced
- 3 egg yolks
- 2/3 cup butter
- 2 tb parsley, fresh (or tarragon)
- Salt and pepper
DIRECTIONS
Boil the vinegar, white wine, shallots and herbs, add salt and pepper, over moderate heat until there are 3 tablespoons of sauce remaining, for 10 to 15 minutes. Beat the egg yolks. Mix with wine and vinegar mixture, beat. Add 1 tablespoon of butter. Cook over low heat for 5 minutes max. Do not let the sauce boil.
Melt 1/2 cup of butter. Then add the melted butter to the mixture and beat. Add parsley or tarragon and beat while cooking over low heat for 5 minutes max
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