Bearnaise Sauce Recipe
Bearnaise sauce is a classic french sauce made with clarified butter and egg yolks. Flavored with shallots, and tarragon, the bearnaise sauce can be prepared at home easily. Served over meats, grills and poached eggs, it is appetizing and delicious!
Ingredients
2 tablespoons tarragon vinegar
1 tablespoon dried tarragon leaves, crushed
2 tablespoons finely chopped shallots or green onions
Dash freshly ground black pepper
2 egg yolks
2 tablespoons water
1 stick butter, melted and cooled to room temperature
Directions
Combine vinegar, tarragon, shallots and pepper in small saucepan.
Over medium heat, cook and stir until vinegar evaporates and shallots soften.
Blend yolks and water in cup; add to shallots, stirring constantly over low heat until mixture thickens.
Remove from heat.
Add butter gradually, stirring briskly after each addition until blended.
Over medium heat, cook and stir until vinegar evaporates and shallots soften.
Blend yolks and water in cup; add to shallots, stirring constantly over low heat until mixture thickens.
Remove from heat.
Add butter gradually, stirring briskly after each addition until blended.
