Bearnaise Sauce

Ingredients

• 2 1/2 lbs. butter (18-24 oz or 6-8 oz per yolk)
• 2 ounces shallots (1 oz), chopped
• 1 cup white wine vinegar (1/3 C)
• 2 teaspoons tarragon (1t)
• 1 teaspoon peppercorns (1/2 t), crushed
• 12 egg yolks (3)
• salt
• cayenne
• lemon juice
• 2 tablespoons chopped parsley (1 T)
• 1 teaspoon tarragon (1/2t)

Method

• 1. Clarify the butter and keep butter warm, not hot.
• 2. Combine the shallots, vinegar, tarragon, and peppercorns in a saucepan and reduce
• by 3/4. Remove from the heat and cool slightly.
• 3. Transfer this reduction to a stainless steel bowl. Let it cool a little.
• 4. Add the egg yolks to bowl and beat well.
• 5. Hold the bowl over a hot water bath and continue to beat the yolks until they are thickened and creamy.
• 6. Remove the bowl from the heat. Using a ladle, slowly and gradually beat in the warm, clarified butter. Add the butter drop by drop at first. If the sauce becomes too thick to beat before all the butter is added, beat in a little lemon juice or warm water.
• 7. Strain the sauce through a wet cheesecloth.
• 8. Season to taste with salt, cayenne and a few drops of lemon juice. Mix in parsley and tarragon.
• 9. Keep warm, not hot for service.
• PALOISE: Bearnaise with mint instead of tarragon

Notes

• NOTES:
• NOTES : Most important thing about Bernaise, according to Chef Klaus Loos is the tarragon flavor..should be a concentrated flavor of tarragon.
• SERVINGS: 20
• SOURCE: Gisslen & Chef Terry Whenmouth ( )