French Bearnaise Sauce
- 1/4 cup white wine vinegar
- 1/4 cup dry white wine or vermouth
- 2 tbs shallots, minced
- 1/2 clove garlic, chopped
- 2 tsp dried tarragon, crushed
- 3 egg yolks
- 6 oz unsalted butter, cut into tablespoons
- pinch of kosher salt and black pepper
- 2 tbs fresh minced parsley
This sauce is perfect draped over meat, fish or vegetables.
- In a sauce pan, part of a double boiler, combine the vinegar, wine, shallots, garlic and tarragon.
- Boil uncovered until the mixture reduces to 2 tbs.
- Strain the mixture into a small cup. Press firmly on the solids in the strainer to extract all possible liquid. Discard the solids.
- Rinse the sauce pan and fill it with 1 and 1/2 to 2 inches of water. Cover and bring the water to a boil.
- Place the egg yolks in the top pan of the double boiler and add the 2 tbs reduced liquid and turn the heat to low.
- Whisk the egg mixture until it turns pale.
- Add 2 tbs of the butter and whisk until the butter is absorbed. Add 2 additional tbs of butter and whisk until absorbed.
- Continue whisking and add the remaining butter, keeping the water in the saucepan at a low simmer. Check water occasionally and add more if necessary.
- When all the butter is added, whisk until the sauce is just hot.
- Season with salt, pepper and parsley and stir well. Taste and adjust seasoning if necessary.