Bearnaise Sauce Recipe
Impress your in-laws with this totally reliable Bearnaise Sauce. Foolproof food makes happy in-laws and doting spouse. Enough said. Pamper everyone with Bearnaise Sauce as Side Dish. It is always prepared with a focus on Vegetable. I challenge you to give me a better recipe of Bearnaise Sauce than this.
Ingredients
1 tablespoon chopped shallots
1/2 cup tarragon vinegar
3 tablespoons finely chopped fresh tarragon
3 egg yolks
1/2 cup melted butter, very hot but not browned
Salt and fresh pepper to taste
2 tablespoons chopped fresh pars ley (optional)
Directions
In a small heavy pan, over moderately high heat, put shallots, vinegar, and tarragon.
Cook, stirring with a wooden spatula, for about 5 minutes or until almost all the liquid evaporates.
Remove pan from heat.
Add the egg yolks and 2 tablespoons of cold water; whisk together until well blended.
Return pan to heat and, raising and lowering the pan to keep mixture from becoming hot, whisk until mixture is the consistency of heavy cream.
Remove pan from heat and whisk in 4 tablespoons of the hot melted butter, 1 tablespoon at a time.
Again returning the pan to the heat, keep whisking as you add the remaining hot melted butter in a thin stream.
Whisk until the mixture is thick.
Season with salt and pepper.
If you want to stir in the parsley, you might want to strain the bearnaise Sauce first.
Cook, stirring with a wooden spatula, for about 5 minutes or until almost all the liquid evaporates.
Remove pan from heat.
Add the egg yolks and 2 tablespoons of cold water; whisk together until well blended.
Return pan to heat and, raising and lowering the pan to keep mixture from becoming hot, whisk until mixture is the consistency of heavy cream.
Remove pan from heat and whisk in 4 tablespoons of the hot melted butter, 1 tablespoon at a time.
Again returning the pan to the heat, keep whisking as you add the remaining hot melted butter in a thin stream.
Whisk until the mixture is thick.
Season with salt and pepper.
If you want to stir in the parsley, you might want to strain the bearnaise Sauce first.
