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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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This bearnaise sauce is just so good! What can I say. Great on steamed veggies, I love it on a nice piece of filet mignon. :) Ingredients:
1/4 cup white wine vinegar or 1/4 cup tarragon vinegar |
1/4 cup white wine or 1/4 cup vermouth |
2 teaspoons shallots, minced |
1 tablespoon fresh tarragon, minced |
salt and pepper |
2 egg yolks |
1/4 lb butter |
1/2 lemon, juice of |
1 tablespoon parsley, minced (or chervil) |
Directions:
1. In a small saucepan, bring vinegar, wine, shallots, tarragon, salt and pepper to a boil and reduce to about 2 tablespoons.
2. Cool slightly.
3. Beat in yolks until smooth.
4. Put mixture into a small stainless steel bowl and place in a skillet with about 1 inch of simmering water in it.
5. Whisk sauce until it begins to thicken.
6. Beat in butter, bit by bit.
7. Before serving, add a few drops of lemon juice and parsley.
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