Bearnaise Sauce

Recipe Ingredients

1/4 cup	36g / 1.3oz	Chopped fresh tarragon
2		Shallots - minced
1/4 cup	59ml	Champagne vinegar
1/4 cup	59ml	Dry white wine
3		Egg yolks
1		Butter - melted
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

In a small saucepan, combine the tarragon, shallots, vinegar and wine over medium-high heat. Bring to a simmer and cook until reduced by half. Remove from heat and set aside.

Place a stainless steel bowl in a saucepan containing simmering water, or use a double boiler. Whisk the egg yolks until doubled in volume. Slowly add the melted butter, continue beating until sauce is thickened. Stir in reserved shallot reduction. Season with salt and pepper, set aside wrapped in a warm spot until ready to use.

This recipe yields 1 cup.

Source:
FOOD 911 with Tyler Florence - (Show # FO-1A04) - from the TV FOOD NETWORK

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