Béarnaise Sauce

November 29, 2014

Bon Appétit/epicurious

Use for Steak oscar (Bernie’s elk back star, crab & asparagus spears, top with sauce.) Makes 1 Cup.

  • 1 Tb plus 1 C unsalted butter (2 sticks)
  • 3 TB minced shallots
  • Salt & Pepper
  • 2 large egg yolks
  • 2 TB Champagne vinegar or white wine vinegar .
  • 1 TB lemon juice (or more)
  • 1 TB finely chopped fresh tarragon leaves.

1. Medium heat, melt 1 Tb butter, add shallots, stir  in vinegar. Cook over med heat until vinegar evaporated (3-4) minutes. reduce heat to low, continue 5 min longer. Transfer shallots to bowl, cool.

2.fill blender with hot water

3. Melt 1 C butter in small sauce pan until butter is foamy, transfer to measuring cup to pour into blender.

4. Empty water from blender, dry well. Combine egg yolks,lemon juice, & 1 Tb warm water into blender. Purée until smooth. Remove insert lid, with blender running slowly pour in melted butter. – discard milk solids at bottom of cup. Continue blending 2-3 min until creamy.

5. Pour into medium bowl,stir in shallot reduction and child tarragon. Taste, add more lemon juice if desired




Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: