Bearnaise Sauce (Emeril Lagasse) |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 1 |
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Ingredients:
3 tablespoons white vinegar |
3 tablespoons white wine |
10 peppercorns, crushed |
2 tablespoons finely chopped shallots |
1 tablespoon chopped tarragon |
1 tablespoon water |
3 egg yolks |
1 cup unsalted butter, melted |
salt |
freshly ground black pepper |
1 tablespoon finely chopped parsley leaves |
Directions:
1. In a saucepan, combine the vinegar, wine, peppercorns, shallots, and tarragon. Bring the liquid to a boil and reduce to 1 tablespoon. Add 1 tablespoon of water. Add the egg yolks and whisk, over low heat, until frothy, about 3 to 4 minutes. In a steady stream, add the butter until the sauce thickens. Season with salt and pepper. Strain the sauce through a chinois and set aside. Garnish with the parsley leaves.
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