Tarragon Bearnaise Sauce Recipe
Summary
CuisineFrench
Ingredients
2 tablespoons shallots, chopped
1 tablespoon tarragon, chopped
1 teaspoon chervil, coarsely chopped
4 peppercorns, crushed
Pinch of salt
1/4 cup tarragon vinegar
5 egg yolks
3/4 cup butter, melted
Pinch of cayenne
2 tablespoons mixed tarragon and chervil, minced
Directions
Simmer shallots, tarragon, chervil, peppercorns and salt in the vinegar over low heat until the vinegar has been reduced by 2/3.
Cool to lukewarm.
Add egg yolks, and beat briskly with wire whisk.
Place over low heat, and gradually add butter.
Whisk until sauce thickens.
Strain.
Season with cayenne, and stir in minced tarragon and chervil.
Cool to lukewarm.
Add egg yolks, and beat briskly with wire whisk.
Place over low heat, and gradually add butter.
Whisk until sauce thickens.
Strain.
Season with cayenne, and stir in minced tarragon and chervil.
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