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    Bearnaise Sauce


    Source of Recipe


    Recipe Courtesy of Emeril Lagasse

    List of Ingredients




    3 tablespoons white vinegar
    3 tablespoons white wine
    10 peppercorns, crushed
    2 tablespoons finely chopped shallots
    1 tablespoon chopped tarragon
    1 tablespoon water
    3 egg yolks
    1 cup unsalted butter, melted
    Salt
    Freshly ground black pepper
    1 tablespoon finely chopped parsley leaves

    Recipe



    In a saucepan, combine the vinegar, wine, peppercorns, shallots, and tarragon. Bring the liquid to a boil and reduce to 1 tablespoon. Add 1 tablespoon of water. Add the egg yolks and whisk, over low heat, until frothy, about 3 to 4 minutes. In a steady stream, add the butter until the sauce thickens. Season with salt and pepper. Strain the sauce through a chinois and set aside. Garnish with the parsley leaves.

    Yield: about 1 cup
    Prep Time: 20 minutes


    For more of Emeril's recipes, go to Emerils.com.

 

 

 


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