Best Bearnaise Sauce Recipe

• 4 shallots, chopped
• 1/2 c. tarragon vinegar
• 4 egg yolks
• 3/4 c. sweet butter, melted
• 3 teaspoon lemon juice
• 1/2 teaspoon chopped fresh or possibly 1/4 teaspoon dry parsley
• 1/2 teaspoon chopped fresh or possibly 1/4 teaspoon dry tarragon
• 1/2 teaspoon chopped fresh or possibly 1/4 teaspoon dry chevril
• 1/2 teaspoon salt
• 1/2 teaspoon freshly grnd pepper

1. Add in shallots to the tarragon vinegar, simmer and reduce to 1/4 c.. Strain and set aside.
2. Place egg yolks in top of double boiler, over warm but not boiling water.
3. Beat with a wire whisk till fluffy.
4. Make sure water doesn't boil.
5. (Large eggs will curdle.)
6. Add in 1/4 c. of the melted butter and beat constantly till butter is absorbed by yolks and sauce begins to thicken.
7. Add in the rest of the butter, 2 Tbsp.
8. at a time, stirring constantly.
9. Add in lemon juice and the reduced shallot-vinegar mix.
10. The sauce will be thin at first but continue to stir it with a wire whisk till it has a smooth, medium consistency.
11. Add in the fresh herbs, salt, and pepper.
12. NOTE: If sauce curdles, add in 1 Tbsp.
13. boiling water and beat till smooth consistency.
14. Serve over any broiled or possibly braised beef dish; best with fillet mignon.

shallots, tarragon vinegar, egg yolks, sweet butter, lemon juice, parsley, tarragon, chevril, salt, freshly grnd pepper

Taken from cookeatshare.com/recipes/best-bearnaise-sauce-11691 (may not work)