Bearnaise Sauce - 2

Recipe Ingredients

2		Shallots - finely chopped
1/2 cup	118ml	White wine
1/2 cup	118ml	Champagne vinegar
4 1/2 teaspoons	22ml	Fresh tarragon - chopped
		Freshly-ground black pepper - to taste
4		Egg yolks (large)
2		Cold unsalted butter - cut up
1 1/2 teaspoons	7.5ml	Fresh chervil - chopped
		Salt - to taste

Recipe Instructions

Combine shallots, wine, vinegar, 1 tablespoon tarragon, and 2 pinches pepper in a small pot set over medium heat, and reduce to about 2 tablespoons. Set aside to cool. Beat the egg yolks with 2 tablespoons water over low heat for about 2 to 3 minutes or until they become thick and foamy.

Add the butter, about a tablespoon at a time, whisking until the mixture thickens and increases in volume. Add the cooled shallot mixture, chervil, and the remaining tarragon. Season with salt and pepper, and stir to combine. Makes about 1 cup.

Source:
"Martha Stewart Living

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