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:
- 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.
- 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.
- Slowly add the butter cubes while whisking vigorously until the sauce thickens and becomes smooth.
- Season with salt and pepper to taste.
- Garnish with chopped chervil and tarragon before serving.
