Homemade Bearnaise Sauce
What a wonderful sauce to top off chicken or a big fat juicy steak! It is also excellent over steamed veggies and baked potatoes. Always thought Bearnaise sauce was something that only chef’s knew how to make but it is really easy and even the newest cook can whip up this recipe. My preference for this sauce is over baked chicken cordon bleu like the owner of a restaurant I used to work for did. He made his own recipe that hailed from Europe and I never got it from him and I sure do miss it!
- 4 egg yolks
- Juice of 1 lemon
- ¾ lb of butter, melted
- Salt and pepper to taste
- ½ teas dried tarragon
- 1 tbsp finely chopped shallots
- 2 tbsp capers
- ¼ cup fresh snipped parsley
- 1 tbsp tarragon vinegar
- In the top of a double boiler, beat egg yolks and lemon juice; cook over very low heat, not letting the water boil at any point to keep the egg yolks from cooking.
- Add butter slowly, stirring constantly with a wooden spoon.
- Add salt, pepper and dried tarragon.
- Stir in the shallots and remaining ingredients, keeping warm in double boiler until serving time.
- Beat with a wire whisk just before serving to blend ingredients.
This recipe is a little tricky when it comes to the heat, just be careful to keep the temperature very, very low………….enjoy!