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Béarnaise Sauce

   

Author
JWU College of Culinary Arts

Yield
1 ½ pints

Serving Size
2 ounces (60 milliliters)

Recipe ID
C00007

Ingredients
US standard
Metric
Tarragon leaves dried
3 tablespoons
3 tablespoons
Dry white wine
6 ounces
177 milliliters
White vinegar
1 ½ ounces
45 milliliters
Black peppercorns crushed
6 each
6 each
Bay leaves
2 each
2 each Shallots
Shallots minced
2 tablespoons
2 tablespoons
Egg yolks pasteurized
4 ounces
118 milliliters
Water
4 tablespoons
59 milliliters
Butter clarified, heated to 165°F (74°C)
12 ounces
355 milliliters
Tarragon leaves washed, squeezed dry, chopped
1 tablespoon
1 tablespoon
Parsley washed, squeezed dry, chopped
1 tablespoon
1 tablespoon
Salt
To taste
To taste
Preparation
  1. Gather all the ingredients and equipment.
  2. Place all of the ingredients for the reduction in a saucepan, bring to a boil, turn down to a simmer, and reduce slowly to half of the volume. Strain and cool.
  3. In a bowl, whisk the cooled reduction into the pasteurized egg yolks.
  4. Over a double boiler, whip the egg yolk mixture until the eggs start to ribbon and change color. Then remove from the heat.
  5. Slowly add the hot clarified butter to the egg mixture, whipping constantly.
  6. Adjust the seasonings, and then fold in the fresh tarragon and parsley. Serve immediately, or hold warm for a maximum of 20 minutes.