Béarnaise Sauce

Béarnaise Sauce

60 ml Sauvignon Blanc

60 ml Tarragon Vinegar

(2 tablespoons of ground tarragon can be substituted)

3 Shallots chopped fine

6 whole peppercorns

1 sprig of Thyme

1 bay leaf broken up

150 grams of butter

4 egg yolks

1 teaspoon of lemon juice

1 pinch of finely ground cayenne

1 teaspoon of chopped tarragon leaves

Bring the wine, vinegar shallots, tarragon, pepper, thyme and bay leaf to a boil and reduce to a few table spoons of liquid. Strain and cool before adding the mixture to the double boiler on a low flame. Gradually add the butter in small clumps stirring until the butter has completely melted away. Now add slowly , bit by bit, the egg yolks until the sauce has thickened. Once thickened immediately remove from the flame and add a few drops of cold water. Stir in the cayenne and tarragon. Don’t forget that thickening with egg requires low heat. Check out the post about the thickening sauces.