Bearnaise Sauce

This classy French sauce is typically served over beef tenderloin filets. It is also a perfect pair with fish or served over vegetables. I found this in Cuisine At Home.

• Ready In: 20 mins
• Yields: 1 1/2 cups

Ingredients

• 1⁄4 cup white wine vinegar
• 1⁄4 cup dry white wine
• 3  tablespoons shallots, minced
• 1  tablespoon fresh tarragon, chopped
• 2 -3  tablespoons water
• 4  egg yolks
• 1  cup unsalted butter, melted
• 1⁄2  lemon, juice of
•  salt, to taste
•  white pepper, to taste
•  cayenne, to taste

Directions

1. Bring vinegar, wine, shallots and tarragon to a boil in a small saucepan over medium high heat.
2. Boil until liquid is evaporated, about 5 minutes.
3. Remove from heat and add water, then whisk in egg yolks until frothy.
4. Drizzle in butter, whisking constantly to incorporate.
5. Sauce should be thick, but thin it with a little water if needed.
6. If it is too thin, return to heat and whisk constantly until thickened.
7. Strain sauce through a medium mesh strainer into a heat proof cup.
8. Season with lemon juice, salt, white pepper and cayenne.