Bearnaise Sauce

Recipe Ingredients

3 tablespoons	45ml	White vinegar
3 tablespoons	45ml	White wine
10		Peppercorns - crushed
2 tablespoons	30ml	Finely-chopped shallots
1 tablespoon	15ml	Chopped tarragon
1 tablespoon	15ml	Water
3		Egg yolks
1 cup	198g / 7oz	Unsalted butter - melted
		Salt - to taste
		Freshly-ground black pepper - to taste
1 tablespoon	15ml	Finely-chopped parsley leaves

Recipe Instructions

In a saucepan, combine the vinegar, wine, peppercorns, shallots, and tarragon. Bring the liquid to a boil and reduce to 1 tablespoon. Add 1 tablespoon of water. Add the egg yolks and whisk, over low heat, until frothy, about 3 to 4 minutes. In a steady stream, add the butter until the sauce thickens. Season with salt and pepper. Strain the sauce through a chinois and set aside. Garnish with the parsley leaves.

This recipe yields about 1 cup of sauce.

Source:
EMERIL LIVE with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EM-1B49 broadcast 07-21-1998) - Downloaded from their Web-Site - http://www.foodtv.com

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