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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 8 |
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Bearnaise sauce is closely related to Hollandaise sauce but features wine and tarragon. This version from our Test Kitchen is delicious served over cooked vegetables or beef tenderloin. Ingredients:
3 egg yolks |
1/4 cup water |
3 tablespoons white wine or chicken broth |
2 tablespoons tarragon vinegar |
2 teaspoons minced shallot |
2-1/2 teaspoons minced fresh tarragon, divided |
8 whole peppercorns, crushed |
1/2 cup cold butter |
Directions:
1. In a small heavy saucepan, whisk the egg yolks and water. Cook and stir over low heat or simmering water until mixture bubbles around edges and reaches 160°, about 20 minutes.
2. Meanwhile, in a small saucepan, combine the wine or broth, vinegar, shallot, 1-1/2 teaspoons tarragon and peppercorns. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until reduced to 2 tablespoons. Strain and set liquid aside.
3. Cut cold butter into eight pieces; add to egg yolk mixture, one piece at a time, stirring after each addition until melted. Stir reserved liquid and remaining tarragon into prepared sauce. Serve immediately. Yield: 1 cup.
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