Béarnaise Sauce
- Preparing Time: -
- Total Time: -
- Served Person: Makes about 1 cup
- kosher salt and freshly ground black pepper
- 2 large egg yolks
- 1 tablespoon finely chopped fresh tarragon
- 3 tablespoons minced shallots
- Carbohydrate 1 g(0%)
- Cholesterol 111 mg(37%)
- Fat 26 g(39%)
- Fiber 0 g(1%)
- Protein 1 g(2%)
- Saturated Fat 16 g(80%)
- Sodium 102 mg(4%)
- Calories 235
Preparation Melt 1 tablespoon butter in a small saucepan over medium heat. Add shallots and a pinch of salt and pepper; stir to coat. Stir in vinegar, reduce heat to medium-low, and cook until vinegar is evaporated, 3-4 minutes. Reduce heat to low and continue cooking shallots, stirring frequently, until tender and translucent, about 5 minutes longer. Transfer shallot reduction to a small bowl and let cool completely. Meanwhile, fill a blender with hot water to warm it; set aside. Melt remaining 1 cup butter in a small saucepan over medium heat until butter is foamy. Transfer butter to a measuring cup. Drain blender and dry well. Combine egg yolks, lemon juice, and 1 tablespoon water in warm, dry blender. PureÌe mixture until smooth. Remove lid insert. With blender running, slowly pour in hot butter in a thin stream of droplets, discarding milk solids at bottom of measuring cup. Continue blending until a smooth, creamy sauce forms, 2-3 minutes. Pour sauce into a medium bowl. Stir in shallot reduction and tarragon and season to taste with salt, pepper, and more lemon juice, if desired. DO AHEAD: Can be made 1 hour ahead. Cover and let stand at room temperature.
Preparation Melt 1 tablespoon butter in a small saucepan over medium heat. Add shallots and a pinch of salt and pepper; stir to coat. Stir in vinegar, reduce heat to medium-low, and cook until vinegar is evaporated, 3-4 minutes. Reduce heat to low and continue cooking shallots, stirring frequently, until tender and translucent, about 5 minutes longer. Transfer shallot reduction to a small bowl and let cool completely. Meanwhile, fill a blender with hot water to warm it; set aside. Melt remaining 1 cup butter in a small saucepan over medium heat until butter is foamy. Transfer butter to a measuring cup. Drain blender and dry well. Combine egg yolks, lemon juice, and 1 tablespoon water in warm, dry blender. PureÌe mixture until smooth. Remove lid insert. With blender running, slowly pour in hot butter in a thin stream of droplets, discarding milk solids at bottom of measuring cup. Continue blending until a smooth, creamy sauce forms, 2-3 minutes. Pour sauce into a medium bowl. Stir in shallot reduction and tarragon and season to taste with salt, pepper, and more lemon juice, if desired. DO AHEAD: Can be made 1 hour ahead. Cover and let stand at room temperature.
