This recipe is part of the recipe for Veal Oscar with Tarragon Bearnaise
Makes 3/4 cup
|3||tablespoons finely chopped shallots|
|2||tablespoons white wine|
|2||tablespoons white wine vinegar|
|1||tablespoon chopped fresh tarragon or 1 teaspoon dried tarragon leaves|
|Dash red pepper flakes|
|1/2||cup (1 stick) butter, cut into 1/2-inch cubes, divided|
- Combine first 5 ingredients in small saucepan; bring to a boil over high heat. Cook 3 minutes. Strain mixture through fine-meshed sieve; discard solids.
- Beat egg yolks and salt in top of double boiler with wire whisk; gradually add tarragon mixture, stirring constantly. Add about 1/3 of butter to egg mixture.
- Fill bottom pan of double boiler with water to 1 inch below level of top pan. Bring water just to a boil; reduce heat to low. Place top of double boiler over hot water and cook until butter melts, stirring constantly with wire whisk.
- Add another 1/3 of butter, stirring constantly. As sauce thickens, whisk in remaining butter. Cook until instant-read thermometer inserted into sauce, but not touching bottom of pan, registers 160°F.
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