CookEat Recipe
Sauce Béarnaise
A warm butter-and-yolk emulsion made with a strained shallot, tarragon and white-wine-vinegar reduction, finished with parsley.
Method
Steps
Step 1
Peel and finely chop the four small shallots. Chop the fresh tarragon branch and freshly crush enough whole white pepper to measure one teaspoon. Put these in a small saucepan with the two tablespoons of white-wine vinegar. Reduce over gentle heat until the mixture is about half its initial quantity.
Step 2
Press the reduction through a clean food-safe cloth into another small saucepan, removing the shallot, tarragon and pepper solids. Gently melt the two and a half ounces of fresh butter separately and keep it hot.
Step 3
Use two commercially pasteurized egg yolk equivalents suitable for lightly cooked service. Whisk them briskly into the warm strained reduction over very gentle heat for about four minutes, moving the pan off the heat as needed. Keep the mixture smooth and do not let it boil.
Step 4
Gradually add the hot melted butter while whisking continuously over gentle heat, moving the pan away from the heat if it becomes too hot, until smoothly emulsified. Mix in the saltspoon of salt and half saltspoon of cayenne and whisk for one minute more.
Step 5
Stir in the half teaspoon of finely chopped parsley. Transfer to a warm sauce vessel and serve promptly without boiling or prolonged warm holding.
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