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:
- 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
- fresh ground black pepper
- 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.
- Melt the butter in a small saucepan.
- 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.
- 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!
- Makes 1 1/2 cups.
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I made this to go with the Gordons Restaurant Artichoke Fritters. This was easy to prepare. I think personally regular butter may have given a tad more flavor to this sauce but otherwise it was good. I used dried tarragon because I didn't have fresh. Im so glad I made this with the fritters. Thanks for posting KarenReply