BÉARNAISE SAUCE

READY IN: 25minsYIELD: 1 CUP

INGREDIENTS

  • INFUSED WINE
  • 12 cupshallot, finely sliced(Lyonnaise cut)
  • 12 cupdry white wine (such as Chardonnay or Pinot Grigio)
  • 14 cupwhite wine vinegar (substitute Champagne vinegar)
  • 2sprigstarragon
  • 1teaspoonpeppercorn
  • SAUCE
  • 4largeegg yolks
  • 1pinchsea salt (to taste)
  • 34 cupbutter, melted
  • 1teaspoonlemon juice
  • 1tablespoontarragon, finely chopped
  • 1teaspoonwater, if needed
  • NUTRITION INFO

    Serving Size: 1 (456) g

    Servings Per Recipe:1

    Calories: 1616.2

    Calories from Fat 1410 g 87 %

    Total Fat 156.7 g 241 %

    Saturated Fat 94.1 g 470 %

    Cholesterol 1103.8 mg 367 %

    Sodium 1848.8 mg 77 %

    Total Carbohydrate23.7 g 7 %

    Dietary Fiber 1.1 g 4 %

    Sugars 1.8 g 7 %

    Protein 15.7 g 31 %

    DIRECTIONS

  • INFUSED WINE:
  • In a medium saucepan, add shallots, white wine, white wine vinegar, tarragon and peppercorns; stir well. Bring the mixture to a boil, reduce the heat to medium and simmer until it reduces to about 3 to 4 tbsp., about 15 minutes.
  • Remove from the heat and strain the mixture through a fine sieve sitting over a small bowl, pressing on the solids to extract as much liquid as possible; set aside.
  • SAUCE:
  • In another medium saucepan, add yolks and whisk very well until they get thick, about 1 minute.
  • While whisking, pour in the white wine reduction.
  • Set the heat to medium and season a little bit with salt. While whisking constantly, keep lifting the saucepan off the heat – the trick here is to not shock the yolks by gradually heating them up.
  • When the custard gets thick, move the saucepan away from the heat and whisking continuously, start adding the melted butter, pouring in a few drops at first – remember don’t shock the yolks! Gradually add more until it’s all incorporated.
  • Add lemon juice and fresh chopped tarragon; whisk into the mixture. Taste and adjust the seasoning if needed. If the sauce gets too thick, add about half a tablespoon of lukewarm water to thin it out.
  • If not using it right away, move to the back burner, keeping the sauce warm on very low temperature. To prevent skin formation, place a piece of wax paper on top, making sure it touches the surface.
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