Bearnaise Sauce
Ingredients
1/4 cup white wine vinegar | ||
2 tbs shallots, minced | ||
1 tbs fresh tarragon or 1 tsp dried tarragon | ||
kosher salt and fresh cracked black pepper to taste | ||
2 egg yolks | ||
1 cup of unsalted butter | ||
2 tbs heavy cream |
This is the classic rich Bearnaise sauce.
- Combine the vinegar, shallots, tarragon, salt and pepper.
- Simmer until the liquid has almost evaporated.
- Cool for 5 minutes.
- Over very low heat, whisk egg yolks into mixture until it thickens.
- Whisk in butter 1 tbs at a time.
- Add cream and combine with a whisk.
- Serve over fish or chicken.
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