Béarnaise Sauce
Ingredients:
• 1/4 cup white wine vinegar
• 1/4 cup dry white wine
• 2 shallots, minced
• 1 tablespoon fresh tarragon, chopped, plus 1 tablespoon for finishing
• 1 teaspoon black peppercorns, crushed
• 3 large egg yolks
• 2 sticks (1 cup) unsalted butter, melted and kept warm
• 1 tablespoon fresh lemon juice
• Salt and white pepper to taste
Preparation:
1. In a small saucepan, combine vinegar, wine, shallots, 1 tablespoon tarragon, and peppercorns.
2. Bring to a boil and reduce until only about 2 tablespoons of liquid remain.
3. Strain the reduction through a fine-mesh sieve into a heatproof bowl, pressing on solids. Let cool slightly.
4. Set the bowl over a saucepan of barely simmering water (double boiler method).
5. Add egg yolks to the reduction and whisk continuously until pale and thickened, about 3-4 minutes.
6. Very slowly drizzle in the warm melted butter while whisking constantly.
7. Continue whisking until sauce is thick and emulsified.
8. Remove from heat and stir in lemon juice and remaining tablespoon of fresh tarragon.
9. Season with salt and white pepper to taste.
Storage:
Béarnaise sauce is best made fresh and used immediately. It can be held in a warm spot for up to 1 hour.
Food Pairings:
1. Steak: Classic pairing for filet mignon or ribeye
2. Roasted Potatoes: Drizzle over crispy roasted potatoes
3. Poached Eggs: Use in place of hollandaise for eggs benedict
4. Grilled Salmon: Light and rich accompaniment to grilled fish