Sauce Bearnaise Recipe

Sauce Bearnaise

Recipe adapted from Dan Latham

• Difficulty: Easy
• Yield: Approximately 1 1/2 cups
• Nutritional Information per Serving (based on 3 servings): Calories 1234, Total Fat 128 g, Saturated Fat 79 g, Carbohydrates 19 g, Dietary Fiber 4 g, Sugar 7 g, Protein 8 g, Cholesterol 510 mg, Sodium 806 mg
• Total Time: 45 minutes
• Preparation: 5 minutes
• Cooking Time: 40 minutes

Ingredients:

• 1 cup white wine vinegar
• 4 shallots, finely diced
• 10 cracked peppercorns, adjust to taste
• 1/2 bunch fresh tarragon, washed and leaves removed
• 1/2 bunch fresh chervil, washed and leaves removed
• 3 large egg yolks
• 1 pound butter, cut into cubes
• Salt and pepper, to taste

Garnish: Freshly chopped chervil and tarragon

Instructions:

1. Combine the white wine vinegar, shallots, peppercorns, tarragon, and chervil in a small saucepan. Bring to a boil over medium-high heat, then reduce until about one-tenth of the liquid remains. Strain and set aside.
2. Place the egg yolks in a medium bowl set over simmering water and whisk continuously until light and frothy. Gradually whisk in the vinegar reduction.
3. Slowly add the butter cubes while whisking vigorously until the sauce thickens and becomes smooth.
4. Season with salt and pepper to taste.
5. Garnish with chopped chervil and tarragon before serving.