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BÉARNAISE SAUCE




Source of Recipe


My files


List of Ingredients




1 Tablespoon finely minced shallots or onions
1/4 cup white wine
1 level teaspoon dried tarragon
1/2 teaspoon chervil
3 egg yolks
1-cup butter
2-3 Tablespoons fresh lemon juice
Salt to taste

Recipe



Combine the shallots (onion), white wine, tarragon and chervil in a saucepan. Cook over med-high heat until it reduces by half.

Remove from heat and allow to cool.

Beat together lemon juice and egg yolks with a wooden spoon.

Pour this mixture into the top of a simmering double boiler, add the butter, a little at a time, stirring constantly.

Add the reduced herb mixture and continue stirring until thickened to the desired consistency.

Make sure the sauce does not comes to a boil. This will cause it to separate and possibly curdle.

Serve immediately. (The sauce may also be set aside after step 6 and then slowly re-heated in a double boiler. If sauce were to separate, add an ice cube and stir back together.)