I watch all kinds of shows on Food Network. I'm a total foodie! What can I say? But, when I hear them talk about Bearnaise Sauce, I have to admit I don't know what it is. Well, now I do. Here is the recipe
1/4 cup white wine vinegar
1/4 cup dry white wine
3 Tbsp minced shallots
1 Tbsp chopped fresh tarragon
2 - 3 Tbsp water
4 egg yolks
2 sticks unsalted butter, melted
Juice of 1/2 lemon
Salt and cayenne pepper to taste
Bring vinegar, wine, shallots, and tarragon to a boil in a small saucepan over medium-high heat. Boil until most of the liquid evaporates, about 5 minutes.
Off heat, add water, then whisk in egg yolks until frothy.
Gradually drizzle in butter, whisking constantly to incorporate. Sauce should be thick, but thin it with a little water if needed. If it's too thin, return it to low heat and whisk constantly until thickened.
Strain sauce through a medium-mesh strainer into a heatproof cup. Season with lemon juice, salt, and cayenne pepper. Serve immediately.
They say this is awesome served over beef tenderloin fillets. We may just have to try this.