Saturday, September 24, 2011
While you're cooking that medium rare top sirloin with a side of Boursin Creamed Spinach, why not whip up a batch of Bernaise sauce? Not only is it great on steak, but try in on broiled or grilled fish and vegetables.
Classic Bearnaise Sauce
1/4 cup white wine vinegar
1/4 cup dry white wine
3 tablespoons shallots, minced
1 tablespoon fresh tarragon, chopped
2 -3 tablespoons water
4 egg yolks
1 cup unsalted butter, melted
1/2 lemon, juice of
salt, to taste
white pepper, to taste
cayenne, to taste
1 Bring vinegar, wine, shallots and tarragon to a boil in a small saucepan over medium high heat.
2 Boil until liquid is evaporated, about 5 minutes.
3 Remove from heat and add water, then whisk in egg yolks until frothy.
4 Drizzle in butter, whisking constantly to incorporate.
5 Sauce should be thick, but thin it with a little water if needed.
6 If it is too thin, return to heat and whisk constantly until thickened.
7 Strain sauce through a medium mesh strainer into a heat proof cup.
8 Season with lemon juice, salt, white pepper and cayenne