Thursday, October 23, 2014

Bearnaise Sauce {Great topping on Steak}

In order to be great, steak needs a good sauce. It's not as hard as one would think!

1/4c white wine vinegar
 1/4c dry white wine
 3 tbsp minced shallots 
1 tbsp chopped fresh tarragon
 2-3 tbsp water 
 4 egg yolks 
 1 cup (2 sticks) unsalted butter, melted 
 juice of half a lemon 
white pepper 
cayenne pepper

Bring vinegar, wine, shallots, and tarragon to boil in a small saucepan over medium-high heat. Boil until most of the liquid evaporates, about 5 minutes.
Off heat, add water, then whisk in egg yolks until frothy.

Gradually drizzle in butter, whisking constantly to incorporate. Sauce should be thick, but thin it with a little water if needed. If it's too thin, return it to low heat and whisk constantly until thickened.

Strain through a medium-mesh strainer into a heatproof cup. Season with lemon juice, salt, white pepper, and cayenne.


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