Anne Burrell's Bearnaise
Recipe courtesy Anne Burrell. It should be full flavored, foamy and yellow - serve it on a big fat steak.
Ingredients
- 2 Butter, sticks
- 1/4 cup Tarragon vinegar
- 1/4 cup White wine, dry
- 1 tsp Black peppercorns, crushed
- 1 Shallot, small, finely chopped
- 3 Egg yolk, large
- 2 tbsp Tarragon, fresh leaves, finely chopped
- 1 pinch Cayenne pepper
- Kosher salt
Directions
- Gently melt the butter over low heat and simmer about 15 minutes, skimming off the froth. Cool and ladle off the clear butterfat, leaving the milk solids - that's clarified butter.
- Cook the vinegar, wine, peppercorns and shallot in a small saute pan over medium heat until almost all the liquid is gone. Off the heat add 1 large ice cube and let it melt.
- Strain into a medium metal bowl, add the yolks and whisk vigorously.
- Set the bowl over barely simmering water and whisk until fluffy, about 5 minutes. Slowly drizzle in the clarified butter, a couple of drops at first, pulling the pan off the heat if the eggs cook too fast.
- Once all the butter is in, add the tarragon and cayenne and season with salt.