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Béarnaise Sauce
Ingredients:
2 tablespoons dried tarragon
3/4 cup red wine vinegar
2 tablespoons minced shallots
3 egg yolks
1/4 cup hot water
1/2 lemon, juiced
1 pinch salt
1 pinch cayenne pepper
1 cup butter, melted
Directions:
In a heavy skillet, sauté tarragon, red wine vinegar, and diced shallot over medium heat for 10 to 15
minutes, or until the mixture becomes paste-like. Remove from heat. Combine egg yolks, 1/8 cup hot
water, lemon juice, salt and pepper in the top of a double boiler set over simmering water. Cook and
stir until the mixture reaches the consistency of mayonnaise. Remove the mixture from heat. Add the
melted butter slowly, stirring continuously. If the mixture becomes too thick, thin with the remaining
1/8 cup of hot water. Add the tarragon, wine, vinegar, and shallot mixture and blend well.
DOUBLE BOILER RECIPES