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Bearnaise Sauce


2 shallots, chopped
2 tablespoon tarragon, chopped
3/4 cup dry white wine
1/2 cup white vinegar
salt and white pepper
200 g clarified butter ( I use regular butter)
4 egg yolks
Chopped fresh tarragon
pinch cayenne

This one goes well with grilled meats

Reduce the wine with the vinegar and the herbs, to 1 tbs. Strain through a fine mesh. Return the liquid to the saucepan. Add the yolks and stir. Divide butter into 1 tsp pieces. Place the pan in a double boiler (bain marie) and cook whipping over very low heat until it begins to thicken. Then start adding the pieces of butter, always whipping. Keep doing this until sauce thickens. Season sauce with pepper, salt ( if needed) and cayenne. Sprinkle chopped tarragon.




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.