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BEARNAISE SAUCE
INGREDIENTS:
3 egg yokes
1 1/2 sticks (6 ozs.) clarified butter
1 shallot, chopped
1 tablespoon tarragon, chopped
1 tablespoon black peppercorns, crushed
2 fl. oz. white wine vinegar
1/8 teaspoon sea salt
1/8 teaspoon cayenne pepper
1 tablespoon tarragon, chopped for garnish
Water as needed
Place vinegar, black peppercorns, tarragon and shallots in a small sauce pan
and boil reducing down to about 2 tablespoons. Remove from heat and
strain mixture through a sieve into a metal bowl that will fit your double
boiler and allow to cool down a couple minutes. Add egg yokes to the
vinegar mixture and using a double boiler, whisk the egg mixture until
fluffy and continue whisking until the mixture thickens. Once mixture
has thickened, remove from the double boiler and add a small amount of the
clarified butter and whisk until thoroughly incorporated and continue adding
the clarified butter and whish until all the clarified butter is
incorporated. If the sauce is too thick add a few drops of water to
thin it as needed while adding and whisking in the clarified butter.
When all the clarified butter is incorporated into the egg mixture, add one
tablespoon of tarragon and season with salt and cayenne pepper to taste.
Place in a serving dish and serve while still hot. This sauce is great
with chicken and steak.
Bill aka Mickey Porter 03-28-09.
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