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Рецепт Jacques's And Julia's Bearnaise Sauce
by Global Cookbook

Jacques's And Julia's Bearnaise Sauce
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Ингредиенты

  • 2 Tbsp. tarragon vinegar
  • 2 Tbsp. dry white wine
  • 1/4 c. very finely-minced shallots
  • 1/4 tsp freshly-grnd black pepper or possibly more
  • 1 Tbsp. finely-minced tarragon
  • 3 x egg large yolks
  • 1 stk very soft unsalted butter (to 1 1/2 sticks) Coarse salt to taste Lemon juice to taste

Инструкции

  1. Combine vinegar, wine, shallots, black pepper, and 1 1/2 tsp. tarragon in a small saucepan. Cook over medium heat till reduced to 1 Tbsp., 5 - 10 min.
  2. Add in egg yolks and 1 Tbsp. water to reduced vinegar mix. Whisk till thick and pale, about 2 min. Set pan over moderately-low heat, and continue to whisk at reasonable speed, reaching all over bottom and insides of pan, where Large eggs tend to overcook. To moderate heat, frequently move pan off burner for a few seconds, then back on. As they cook, the Large eggs will become frothy and increase in volume, then thicken. When the bottom of the pan is visible in the streaks left by the whisk, and the Large eggs are thick and smooth, remove pan from heat.
  3. By spoonfuls, add in soft butter, whisking constantly to incorporate each addition. As the emulsion forms, add in butter in slightly larger amounts, always whisking till fully absorbed. Continue incorporating butter till sauce has thickened to desired consistency. Season with salt, remaining 1 1/2 tsp. minced tarragon and, if you like, pepper. Add in a few drops of lemon juice if necessary.
  4. This recipe yields about 1 c..
  5. Yield: 1 c.