Bearnaise Sauce

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1/4 cup rice wine vinegar (or other mild vinegar)
• 1/4 cup dry wine
• 4 teaspoons fresh tarragon, chopped (or 2 t. dried tarragon)
• 2 shallots, minced
• 3 egg yolks
• 1/4 lb butter, melted
• 1 pinch salt

Recipe

• 1 combine the vinegar, wine, tarragon and shallots in a small saucepan.
• 2 bring to a boil, reduce heat and simmer until liquid is reduced by half.
• 3 strain through a sieve, reserve liquid and set aside.
• 4 in a double boiler over simmering water (not boiling), whisk the egg yolks until doubled in volume.
• 5 slowly drizzle in the melted butter, whisking continuously, until sauce is thickened.
• 6 stir in vinegar/wine reduction.
• 7 season with salt.
• 8 serve immediately or cover and keep warm.