Classic Tarragon Bearnaise Sauce Recipe - Allrecipes

INGREDIENTS

3 tablespoons finely chopped shallots 2 tablespoons white wine 2 tablespoons white wine vinegar 1 tablespoon chopped fresh tarragon or 1 teaspoon dried tarragon leaves Dash red pepper flakes 2 egg yolks Dash salt 1/2 cup (1 stick) butter, cut into 1/2-inch cubes, divided

PREPARATION:

1. Combine first 5 ingredients in small saucepan; bring to a boil over high heat. Cook 3 minutes. Strain mixture through fine-meshed sieve; discard solids.
2. Beat egg yolks and salt in top of double boiler with wire whisk; gradually add tarragon mixture, stirring constantly. Add about 1/3 of butter to egg mixture.
3. Fill bottom pan of double boiler with water to 1 inch below level of top pan. Bring water just to a boil; reduce heat to low. Place top of double boiler over hot water and cook until butter melts, stirring constantly with wire whisk.
4. Add another 1/3 of butter, stirring constantly. As sauce thickens, whisk in remaining butter. Cook until instant-read thermometer inserted into sauce, but not touching bottom of pan, registers 160°F.

This recipe appears in: Veal Oscar with Tarragon Bearnaise  /  French