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| Bearnaise Gramma's Recipe |
"This recipe is from my mom, and the best bearnaise I ever tasted. Although it is a fattening treat, it is worth every calorie! Best served over a good steak and really good on asparagus too! Or can be used instead of hollandaise on eggs Benedict. To keep warm, keep it in double boiler over hot water (removed from heat) until ready to serve."
Ingredients :
- 1/4 cup dry white wine
- 1/4 cup rice vinegar
- 2 tablespoons chopped shallot
- 1 teaspoon chopped fresh tarragon
- 1 teaspoon ground black pepper
- 6 large egg yolks
- 4 teaspoons hot water
- 1 teaspoon salt
- 1 dash hot sauce
- 1 cup melted butter
Instructions :
| Prep : 10M | Cook : 16M | Ready in : 20M |
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- Combine white wine, vinegar, shallot, tarragon, and black pepper together in a saucepan; bring to a boil. Reduce heat and simmer until mixture is reduced to about 1/4 cup, 5 to 10 minutes.
- Whisk egg yolks, hot water, salt, and hot sauce together in a bowl until very well mixed, about 2 minutes.
- Pour white wine mixture into the top of a double boiler over simmering water. Whisk egg yolk mixture into wine mixture until well mixed. Pour butter into mixture and whisk until sauce is smooth and thickened, about 5 minutes.
Notes :
- White wine vinegar can be used in place of rice vinegar. Green onions can be used in place of shallots.
- You can also blend the egg yolk mixture in the blender for 1 minute instead of whisking.
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