French Bearnaise Sauce

This is a classic French sauce that is exciting if you use fresh tarragon. It makes all the difference in the world! As soon as the sauce is thickened, set the pan in a bowl of ice cold water to stop the cooking. Your sauce should not separate if you do it this way. This is wonderful over Artichoke Fritters!

• Ready In: 17 mins
• Yields: 1 1/2 cups

Ingredients

• 2  tablespoons white wine vinegar
• 2  tablespoons dry white wine
• 1  tablespoon  chopped shallot (or scallion,white 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

Directions

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.