Recipe

Bearnaise Sauce Recipe

	Mao65 / All my dishes 8 months, 2 weeks ago I serve this delicious, creamy sauce with my individual Beef Wellingtons Prep:10m Cook:20m Servings:8	Mao65
	elegantsaucefor beef wellington

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Ingredients

1/4 cup tarragon or wine vinegar

2 tablespoons minced shallots

2 tablespoons chopped fresh tarragon, divided

10 whole peercorns

4 egg yolks

1 tablespoon water

3/4 cup clarified butter(to clarify butter; melt 1 cup butter over low heat. Skim off foam. Pour clear liquid int measuring cup)

Pinch ground red pepper

salt and white pepper

Directions

In small saucepan combine vinegar, shallots, 1 tablespoon tarragon and peppercorns. Bring to a boil and cook until liquid is reduced to 2 tablespoons. Strain into double boiler; discard solids. Cool.

Whisk in egg yolks and the water. Whisk over simmering water until slightly thickened. Whisk in clarified butter in a thin steady stream. Stir in red pepper, remaining tarragon, and salt and white pepper to taste. Pour sauce into a wide mouth thermos or place pan in a larger pan pan of warm water and keep warm 1 hour. Serve with Beef Wellintons.

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