#weekendatthecottage #easydeliciousrecipes #bearnaise

This luxuriously creamy sauce is a staple of French cuisine and can be served with fish, meat, poultry and seasonal vegetables. Preparing it involves three key steps.

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First, we prepare and then strain a reduction of white wine, vinegar, shallots and tarragon. We then whisk the reduction into warmed egg yolks until foamy. Finally, the sauce is whisked together off of the heat with melted butter and the final addition of chopped tarragon and salt.

It truly is remarkable.

Here’s how to make it:

INGREDIENTS
For the reduction:
½ cup of white wine
¼ cup of white wine vinegar
2 shallots, finely diced
1 sprig of fresh tarragon
For the sauce:
4 egg yolks
3 T of the vinegar-wine reduction
¾ C of melted butter
1 T of chopped tarragon
salt to taste
INSTRUCTIONS
1) Place wine, vinegar, shallots and the sprig of tarragon into a small saucepan. Bring to a boil and reduce the liquid by half. Strain.
2) Place the egg yolks into a bowl and then over a pan of simmering water. Whisk in the reduction until foamy. Immediately remove from the heat.
3) Transfer the bowl with the egg mixture to your work surface. Slowly drizzle in the melted butter, whisking constantly to create a light sauce. Add the tarragon and combine. Season with salt to taste. Cover the surface with film wrap until use.

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