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
Olsson Recipes 