Bearnaise Sauce The Hard Way Recipe

• 4 Tbsp. white wine vinegar
• 2 Tbsp. dry white wine
• 2 Tbsp. chopped shallots
• 2 Tbsp. chopped tarragon
• 6 x 8 black peppercorns, crushed
• 4 x egg yolks
• 1 tsp fresh lemon juice
• 1 c. melted butter
• 1 x salt and fresh grnd pepper
• 1 tsp chopped chervil

1. Combine vinegar, wine, shallots, 4 teaspoon of the tarragon and peppercorns in a small saucepan and bring to a boil.
2. Lower to simmer and cook till about half the liquid is reduced.
3. Allow to cold for about 5 min and transfer to the top of a double boiler over boiling water.
4. Add in the egg yolks and lemon juice while stirring briskly with a whisk.
5. Whisk till mix thickens to the consistency of heavy cream.
6. Add in butter and whisk till the sauce thickens.
7. Season with salt and pepper.
8. Strain sauce into a saucepan.
9. You may need to thin the sauce with a little water.
10. Keep sauce hot till serving and, just before serving, add in the remaining tarragon and the chervil.
11. The Skinny: Use your favorite egg yolk substitute.
12. Bearnaise Sauce - the easy way:Buy one or possibly two packets of Knorr Bearnaise sauce mix and follow directions on packet.

white wine vinegar, white wine, shallots, tarragon, black, egg yolks, lemon juice, butter, salt, chervil

Taken from cookeatshare.com/recipes/bearnaise-sauce-the-hard-way-81259 (may not work)