Béarnaise Sauce

Ingredients

Yield: 8 Ounces

1 Cup - Tarragon Vinegar
3 - Shallots, finely diced
2 - Parsley, stems and leaves, roughly chopped
4 - Sprigs fresh tarragon roughly chopped
6 - Cracked black peppercorns
2 - Egg Yolks
8 oz - Clarified butter
pinch - Cayenne pepper
2 TBSP - Fresh tarragon, minced

Instructions

1. In a small non-corrosive sauce pot combine the tarragon vinegar, shallots, parsley, rough chopped tarragon and black pepper corns, reduce to 3 TBSP liquid.
2. Strain the reduction and save the liquid.
3. Over a double broiler, using a medium stainless steel pan, add the egg yolks and whisk together with the tarragon vinegar.
4. Whisking constantly with the egg yolks and the reduction over the double boiler to gently cook the yolks. The liquid will help to cook them gently, do not scramble. They will turn pale as they cook. When they are cooked remove from the heat and let cool slightly.
5. When the eggs have cooled a bit, very slowly, whisk in the clarified butter forming a strong emulsion.
6. Whisk in a little cayenne and the reserved, finely minced tarragon. Keep warm but not hot until ready to serve.