Béarnaise Sauce is very rich sauce that can be served on chicken, seafood, veal, beef or pork. It’s also excellent on eggs.
Ingredients:
How to do it:
Melt the butter and margarine in a 1-quart saucepan over low heat. Increase the heat and bring to a rapid boil. Remove from heat and cool for 5 minutes. Skim the froth from the top of the butter and discard. Pour the butter into a large glass measuring cup and set aside.
In a separate 1-quart saucepan, combine 3 tablespoons of the wine, the tarragon, salt and pepper. Cook over high heat until most of the liquid had evaporated, about 2 minutes, stirring occasionally. Let cool for 5 minutes.
In a medium size stainless steel mixing bowl, combine the remaining 2 teaspoons wine, the cooled tarragon mixture, and the remaining ingredients except the butter. Mix together with a metal whisk until frothy, about 1 minutes.
Place the bowl over a pan of slowly simmering (NOT boiling) water. Do not allow the bowl to touch the water. Vigorously whisk the egg mixture, picking up the bowl frequently to let steam escape. Whip until the egg mixture is very light and creamy and has a sheen, about 5 to 7 minutes. This beating allows the cooked egg to hold the butter. Remove the bowl from the pan of hot water. Gradually ladle about 1/4 cup of the butter mixture (use the top butterfat, not the solids from the bottom) into the egg mixture while vigorously whipping the sauce. Make sure the butter is well mixed into the sauce before adding more. Continue gradually adding the butterfat until you’ve added about 1 cup.
Ladle out and reserve about 1/2 cup of the surface butterfat in a separate container to expose the butter solids. The butter solids will add flavor and thin the sauce. Gradually ladle all but 1/3 cup of the butter solids into the sauce, whisking well. Then gradually whisk enough of the reserved top butterfat to produce a thick sauce. The butterfat thickens the sauce, so you may not need to use all of it. Keep the sauce in a warm place until ready to serve.
Yield: 2 cups