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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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This recipe goes with Grilled Prime Aged Sirloin with Garlic-Scallion Potato Cakes and Béarnaise Sauce Ingredients:
3 tablespoons white wine vinegar |
3 tablespoons dry white wine |
10 black peppercorns, crushed |
3 shallots, minced |
1 tablespoon chopped fresh tarragon |
1 tablespoon water |
3 egg yolks |
1/4 teaspoon salt |
1/8 teaspoon ground red pepper |
3/4 cup butter, melted and cooled |
1 teaspoon minced green onion |
Directions:
1. Bring first 5 ingredients to a boil over medium-high heat; cook, whisking constantly, until mixture is reduced to 1 tablespoon. Remove from heat; whisk in 1 tablespoon water and next 3 ingredients. Remove from heat; whisk in 1 tablespoon water and next 3 ingredients.
2. Cook over low heat, whisking constantly, 4 minutes or until slightly thickened. Remove from heat; add butter in a slow, steady stream, whisking constantly until thickened.
3. Pour sauce through a wire-mesh strainer into a bowl, discarding solids; stir in green onion. Serve warm.
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