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Bearnaise sauce

Source: Le Cordon Bleu Home Collection - Sauces
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Active Time:  15 Minutes
Total Time:  15 Minutes
  Makes approximately 1 1/2 cups (Serves 12)
This creamy, tangy sauce is pictured with filet mignon, potatoes and baby cauliflower.
1 cup clarified butter
2 tablespoons fresh tarragon, coarsely chopped
2 tablespoons fresh chervil, coarsely chopped
1 shallot, finely chopped
4 peppercorns, crushed coarsely under a heavy saucepan
1/3 cup white wine vinegar
6 egg yolks
Pinch of cayenne pepper
Bearnaise sauce Recipe at
Melt the butter in a small saucepan. Set aside 1 tablespoon tarragon and 1/2 tablespoon chervil. Place the shallot and peppercorns in a separate small saucepan with the vinegar and remaining tarragon and chervil. Bring to a boil and simmer for 4—6 minutes, or until the liquid has reduced by three quarters.

Transfer the liquid to the top of a double boiler over barely simmering water. Add the egg yolks and whisk until thick and the mixture leaves a trail on the surface when the whisk is lifted.

Remove the insert from the water and gradually pour in the butter, whisking constantly, until all the butter in incorporated. Strain, then season with salt and cayenne pepper. Add the reserved tarragon and chervil just before serving. Serve lukewarm, don’t overheat. If the sauce separates, whisk in a few drops of cold water or chips of ice to restore consistency. The sauce may be kept warm, covered with plastic wrap, over the saucepan of warm water.

Serving Size = 2 tablespoons

Recipe reprinted by permission of Tuttle Publishing/Periplus Editions. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Makes approximately 1 1/2 cups (Serves 12)
Calories: 168
Fat. Total: 18g
Protein: 2g
Carbohydrates, Total: 1g
Sodium: 7mg
% Cal. from Fat: 96%
Cholesterol: 148mg
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