Ingredients
1/3 cup butter,cut into pieces
2 egg yolks
11/2 tbsp tarragon vinegar
1 tbsp shallot, finely chopped
salt and cayenne pepper to taste
1 tablespoon fresh chopped tarragon
11/2 tbsp dry white wine
Method
1) clarify the butter by melting over low heat, skim off foam, do not boiled and set aside
2) Put shallots, vinegar,wine, tarragon and pepper in a sauce pan and bring to a boil. Reduce to 1 tsp,.stir constantly. Remove from stove and let cool slightly.
3) add the egg yolks and whisk for 1 minute, place the pan over a larger pan of very hot water and continue whisking. Gradually add the softened butter, whisking until the sauce thickens and all the butter has been added, season to taste and keep warm, stirring occasionally, until serving
Bearnaise is good with red meat, like; Châteaubriand , egg dishes, asparagus, filet mignon, and artichokes.
Read aslo: Mayonnaise Sauce and Derivatives Aioli Sauce
Bechamel Sauce Hollandaise Sauce Food Tip on Preparing Sauces
Steak Marinades Recipes Cooking tips on Marinades and Marinating
