Bearnaise Sauce

Whenever we think of tarragon and eggs, we think of Bearnaise sauce, and this recipe takes you through the process wonderfully. You 'll need a double boiler and a bit of patience, but the rewards will be delicious. Perfect over fresh asparagus or eggs Benedict.

• Calories: 309 Calories

Ingredients

• 1 pinch salt
• 3 egg yolks
• 1 cup butter, melted
• ¼ cup hot water
• ½ lemon, juiced
• 2 tablespoons minced shallots
• 1 pinch cayenne pepper
• 2 tablespoons dried tarragon
• ¾ cup red wine vinegar

Recipe Instructions

Step 1

In a heavy skillet, saute tarragon, red wine vinegar, and diced shallot over medium heat for 10 to 15 minutes, or until the mixture becomes paste-like. Remove from heat.n

Step 2

Combine egg yolks, 1/8 cup hot water, lemon juice, salt and pepper in the top of a double boiler set over simmering water. Cook and stir until the mixture reaches the consistency of mayonnaise. Remove the mixture from heat. Add the melted butter slowly, stirring continuously. If the mixture becomes too thick, thin with the remaining 1/8 cup of hot water. Add the tarragon, wine, vinegar, and shallot mixture and blend well.n