French Bearnaise Sauce Recipe
Ingredients
| 60 ml. / 4 tablespoons tarragon vinegar | ||
| Peppercorns | 6 To taste, crushed | |
| Shallot | 1 , chopped | |
| Bay Leaf | 1 | |
| Egg yolks | 3 | |
| 125 g. / 4 oz. butter, melted and cooled | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Simmer the vinegar, peppercorns, shallot and bay leaf together until the liquid is reduced by half.
Strain and cool.
Beat the egg yolks lightly in the top of a double boiler over simmering water.
Gradually stir in the strained vinegar.
Add the butter, in small pieces, stirring constantly until the sauce thickens.
Season with salt and pepper.
Strain and cool.
Beat the egg yolks lightly in the top of a double boiler over simmering water.
Gradually stir in the strained vinegar.
Add the butter, in small pieces, stirring constantly until the sauce thickens.
Season with salt and pepper.
Chef
