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BEARNAISE SAUCE
Nb persons: 2
Yield:
Preparation time:
Total time:
Source: Emeril Lagasse
| •1 tablespoon chopped shallots |
•1 lemon, juiced
•1/4 cup distilled white vinegar
•2 or 3 stems tarragon
•1 egg yolk
•1 teaspoon water
•2 sticks (1/2 pound) unsalted butter, melted
•2 tablespoons chopped tarragon
•1/4 teaspoons salt
•1/8 teaspoon white pepper
In a saucepan combine shallots, lemon juice, vinegar and tarragon stems and cook over medium heat until liquid has reduced to 2 tablespoons. Let reduction cool to room temperature.
In a metal bowl, combine egg yolk, water and reduction over a pot of simmering water. Whisk well until egg mixture begins to form ribbons when whisk is lifted out of mixture. While continuing to whisk, drizzle in melted butter little by little until completely incorporated and sauce is thick. Add chopped tarragon, taste and season with salt and white pepper.
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