Classic Chef's Bearnaise Sauce

Recipe Ingredients

1/2 cup	118ml	White wine
2 1/3 tablespoons	34ml	Tarragon vinegar
1		Shallot - finely chopped
2 tablespoons	30ml	Finely-chopped parsley
2		Peppercorns crushed
3		Egg yolks (large)
1 cup	198g / 7oz	Melted European style butter (Plugrá)

Recipe Instructions

Combine the white wine, tarragon vinegar, shallots, parsley and peppercorns in a small saucepan and boil until reduced to 1/3 of the original amount. Cool.

Mix the egg yolks together in the top of a double boiler, place over simmering water and add vinegar mixture stirring constantly. Gradually add the melted European style butter, stirring continuously until the sauce has the consistency of whipped cream.

This recipe yields 4 servings; 2.2 carb grams per serving.

Source:
Low Carb Recipes at http://www.lowcarbluxury.com

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