Sunday, December 18, 2011

Bearinaise Sauce

2 Shallots, small, finely chopped
3 tbsp Tarragon, chopped
2 tbsp White Wine Vinegar
2 tbsp White Wine
2 tsp Peppercorns, crushed
3 Egg Yolks
3/4 cup unsalted Butter, softened and cubed
1 pinch Salt
1 tbsp Lemon Juice

Put the shallots, 1 tbsp tarragon, vinegar, wine, and 1 tsp of peppercorns in a heavy non-metallic saucepan, and boil for 2 minutes, or until reduced by at least half. Strain through a sieve, and set aside to cool.                           
Put the egg yolks and 1 tbsp water in a heatproof bowl, set over a pan of barely simmering water. The bowl must not touch the water. Whisk in the cooled liquid, then whisk in the butter, a cube at a time, until it has melted and combined. Season to taste with salt, pepper, and lemon juice. Stir in the remaining tarragon, and serve immediately.