Bearnaise Sauce

Filed under Sauces

Recipe courtesy Emeril Lagasse. Makes about 1 1/2 cups. Serve immediately, or keep covered and warm up to 10 minutes, whisking occasionally so it doesn't separate.

Ingredients

1/4 cup White wine, dry
1/4 cup Vermouth, dry
2 tbsp Red wine vinegar
2 tbsp Shallot, chopped
4 sprig Tarragon, fresh, plus 1 tablespoon chopped leaves
2 tsp Black peppercorns
2 Egg yolk, large
3/4 cup Clarified butter, melted, or 1 1/2 sticks unsalted butter, melted
1 tbsp Water, tepid, as needed
1/2 tsp Salt
1/8 tsp Hot sauce, or cayenne, to taste

Directions

Boil the wine, vermouth, vinegar, shallots, tarragon sprigs and peppercorns in a small saucepan until reduced to 4 teaspoons. Strain and let cool.
Whisk the egg yolks in the top of a double boiler (or a bowl over barely simmering water) until thick and pale yellow.
Off the heat, gradually add the butter, whisking constantly to thicken. Add enough tepid water to thin to pouring consistency.
Whisk in the 4 teaspoons reduction, chopped tarragon, salt and hot sauce. Adjust the seasoning.