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Béarnaise Sauce Recipe
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A classic sauce.
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Ingredients
1 shallot, minced
2 teaspoons fresh tarragon leaves, minced (or 1/2 tsp dried tarragon)
1/3 cup dry white wine
1 tablespoon tarragon vinegar
1/2 teaspoon fresh ground black pepper
3 egg yolks
2 teaspoons water
1/2 cup butter, melted
Container
:small sauce pan
Directions
PREP
15
mins
COOK
15
mins
READY IN
30
mins
In small sauce pan, combine vinegar, white wine, minced shallot, fresh tarragon, and black pepper. Simmer mixture until cooked down by 2/3.
Cool.
Beat egg yolks, add water, and combine with vinegar mixture.
Return to low heat and beat constantly with a whisk for approximately 5 minutes or until thick. On lowest heat, stir melted butter in gradually and stir constantly. Adjust seasonings. Serve immediately.
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SAUCE
water
dry white wine
tarragon vinegar
shallot
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butter
half & half
flour
Hollandaise Sauce
freshly squeezed lemon juice
butter
egg yolks
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