A classic sauce that goes
well on poached eggs or chicken.
Béarnaise
Sauce
- 2 tablespoons white wine
1 1/2 tablespoons chopped fresh tarragon
1 tablespoon white wine vinegar
2 teaspoons chopped peeled shallot
1/4 teaspoon ground black pepper
3 large egg yolks
2 tablespoons fresh lemon juice
1/2 teaspoon salt
1/8 teaspoon hot pepper sauce
1/4 pound butter
- Combine white wine, tarragon,
vinegar, shallot and pepper in a small saucepan. Bring to a boil
and reduce mixture until most of the liquid is evaporated. Place
in a blender along with egg yolks, lemon juice, salt and hot
pepper sauce. Process for 5 to 10 seconds.
- Meanwhile, heat butter
in a small saucepan until the temperature reaches 175°F.
Pour into running blender in a slow steady stream. Keep blending
for 20 to 30 seconds, or until smooth. Strain if desired.
- Serve immediately.
Makes 1 cup.
Cooking Tips:
While the heat of the butter
will cook the egg yolks, it's not a guarantee of safety. If you're
concerned about salmonella, cook your egg yolks using the following
procedure.
*For salmonella-safe egg
yolks or whole eggs
You will need:
a small, heavy saucepan
a heatproof, 2-cup glass measuring cup
a large stainless steel mixing bowl
a wooden or plastic stirring spoon
a quick-read kitchen thermometer
Perform the following steps
and set aside:
Place eggs or yolks in saucepan. Add liquid from recipe (2 tablespoons
of liquid per yolk). Stir gently just to combine.
Fill measuring cup 2/3 full with boiling-hot water.
Prepare the bowl by half-filling it with ice water.
Heat eggs or yolks over
very low heat, stirring constantly, until the mixture reaches
160°F. Between each use, rinse off thermometer in the hot
water. When desired temperature is reached, place saucepan in
bowl of ice water to stop heating process. When cool, proceed
with recipe.
Recipe is
the property of Nestlé® and Meals.com, used with permission.
