French Bearnaise Sauce

Total Time: 17 mins Preparation Time: 7 mins Cook Time: 10 mins

Ingredients

• 2 tablespoons wine vinegar
• 2 tablespoons dry wine
• 1 tablespoon chopped shallot (or scallion, part only)
• 1 tablespoon chopped fresh tarragon leaves (or 1 tsp. dried)
• 8 tablespoons unsalted butter (1 stick)
• 3 egg yolks
• salt
• fresh ground black pepper

Recipe

• 1 combine the vinegar, wine, scallions, and tarragon in a small saucepan. place it over high heat and boil until reduced by half, about 1 minute. remove the pan from the heat and allow to cool to room temperature.
• 2 melt the butter in a small saucepan.
• 3 fill the bottom of a double boiler with water and bring it almost to a boil. lower the heat so that the water is hot but not boiling.
• 4 combine the egg yolks and the reserved scallion mixture in the top of the double boiler, and place the top over the bottom. gradually whisk in the melted butter in a slow, steady stream. continue whisking until the sauce has thickened. season to taste with salt and pepper. serve immediately. enjoy!
• 5 makes 1 1/2 cups.