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Béarnaise Sauce

Serves 4-6

Ingredients

• 2 Tablespoons Shallots, chopped
• 4 Sprigs Tarragon, fresh
• 1 Sprig Thyme, fresh
• 1 Sprig Italian parsley, fresh
• 1 Piece Bay leaf, small
• 8 Each, Black peppercorns
• 1/4 Cup White wine, dry
• 1/4 Cup Champagne vinegar
• 3 Each Egg yolks, large
• 2/3 Cup Clarified butter
• 1 teaspoon Lemon juice, fresh
• 2 Tablespoons Tarragon, chopped, fresh
• Salt and pepper to taste

Method

• In a small saucepan, combine the shallots, tarragon, thyme, Italian parsley, bay leaf, peppercorns, white wine, and champagne vinegar. Bring to a boil and cook until reduced to 2 tablespoons. Remove from the heat, strain, and cool.
• In the top of a double boiler, or in a metal bowl fitted over a pot of barely simmering water, whisk the egg yolks and reduced wine until ribbons start to form and the yolks become fluffy.
• Whisking constantly, drizzle in the clarified butter a little at a time until all the butter is incorporated and the mixture is thick. Remove from the heat.
• Whisk in the lemon juice, chopped tarragon, salt, and pepper. Adjust the seasoning, to taste.
• Cover and keep in a warm place until ready to serve.

Enjoy!

Jamie Samford
Corporate Chef
Winn Meat Company