Sauce Bearnaise

Recipe Ingredients

2		Shallots - minced (medium)
1/4 teaspoon	1.3ml	Freshly-ground black pepper
1/2 cup	118ml	Dry white wine
1/2 cup	118ml	White wine vinegar
3		Egg yolks
4 tablespoons	60ml	Water
1/2 teaspoon	2.5ml	Salt
1/2 lb	227g / 8oz	Unsalted butter - melted
1 tablespoon	15ml	Minced fresh tarragon
		For Sauce Choron
1 tablespoon	15ml	Finely-chopped peeled seeded fresh tomato
		= (or 1 teaspoon tomato paste)
1		Sauce Bearnaise - (from above)

Recipe Instructions

In a small saucepan, combine the shallots, pepper, white wine, and vinegar. Reduce over medium heat until 2 tablespoon liquid remains.

In a heat-resistant mixing bowl, combine the egg yolks, water, salt, and shallot mixture. Whip over hot, but not boiling, water until thick and creamy.

Slowly whisk in the melted butter, a few drops at a time, until the sauce begins to emulsify. In a slow stream, whisk in the remaining butter until it is completely incorporated.

Whisk in the tarragon. Correct seasoning to taste. Keep warm until needed. Sauce bearnaise is served mostly with grilled red meat or fish.

For the Sauce Choron: Whisk the chopped tomato or tomato paste into the Sauce Bearnaise. Correct seasoning to taste. Keep warm until needed. Serve with fish en croûte or grilled or roasted red meat.

This recipe yields 1 1/2 to 2 cups.

Source:
Wolfgang Puck at http://www.cooking.com/wolfgang/

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