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Bearnaise Sauce

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“This classy French sauce is typically served over beef tenderloin filets. It is also a perfect pair with fish or served over vegetables. I found this in Cuisine At Home.”
READY IN:
20mins
YIELD:
1 1/2 cups
UNITS:
US

Ingredients Nutrition

Directions

  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.

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