Béarnaise Sauce

Name: Béarnaise Sauce
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 1/4 cup white wine; 2 tablespoons white wine vinegar; 2 tablespoon minced shallot ((can substitute onion if necessary)); 1/4 teaspoon coarsely ground black pepper (, or 4 crushed black peppercorns); 1 tablespoon fresh tarragon; 1 tablespoon fresh chervil ((can substitute more tarragon if you can't find chervil)); 4 large fresh egg yolks; 1/4 teaspoon salt; 3/4 cup (1 1/2 sticks) unsalted butter (, cut into cubes); 2 teaspoons chopped fresh tarragon ((to stir in at end))

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www.daringgourmet.com

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Prep Time: 10 minutes

Cook Time: 10 minutes

Total: 20 minutes

Servings: 6

Author : Kimberly Killebrew

bearnaise sauce

Instructions

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Step 1

Combine the wine, vinegar, shallots, pepper, and herbs in a small saucepan and simmer until the liquid is reduced by half (about 3 tablespoons liquid). Do not strain. Let it cool completely. Place the cooled mixture in a blender with the egg yolks. Blend until smooth.

Step 2

Melt the butter in a small saucepan or microwave. Remove the center stopper from the blender cap (see photo in blog post), turn the blender on HIGH and gradually pour the very hot butter through the blender hole in a steady stream while the blender is running. Blend for 30 seconds until the consistency is like a thin mayonnaise. If it's too thin continue to blend on HIGH for another 5 seconds before checking again.

Step 3

Serve immediately while warm or place the blender container in a sink or bowl of warm water to keep warm until ready to serve. Note: Depending on preferences and what you're serving it with, Bearnaise sauce can also be served room temperature or cold. Also, see blog post about how to reheat Bearnaise sauce.

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