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Bearnaise Gramma's Recipe

"This recipe is from my mom, and the first-class bearnaise I ever tasted. Although it's far a fattening treat, it's miles well worth each calorie! Best served over an excellent steak and without a doubt suitable on asparagus too! Or can be used as opposed to hollandaise on eggs Benedict. To preserve heat, maintain it in double boiler over warm water (removed from warmth) till equipped to serve."

Ingredients :

• 1/four cup dry white wine
• 1/4 cup rice vinegar
• 2 tablespoons chopped shallot
• 1 teaspoon chopped fresh tarragon
• 1 teaspoon floor black pepper
• 6 big egg yolks
• 4 teaspoons hot water
• 1 teaspoon salt
• 1 sprint warm sauce
• 1 cup melted butter

Instructions :

Prep : 10M	Cook : 16M	Ready in : 20M

• Combine white wine, vinegar, shallot, tarragon, and black pepper collectively in a saucepan; convey to a boil. Reduce heat and simmer till aggregate is decreased to about 1/4 cup, 5 to ten minutes.
• Whisk egg yolks, warm water, salt, and hot sauce collectively in a bowl till very well blended, about 2 mins.
• Pour white wine aggregate into the top of a double boiler over simmering water. Whisk egg yolk mixture into wine combination until properly blended. Pour butter into aggregate and whisk till sauce is smooth and thickened, approximately 5 minutes.

Notes :

• White wine vinegar can be used in location of rice vinegar. Green onions may be used in vicinity of shallots.
• You also can combo the egg yolk mixture within the blender for 1 minute as opposed to whisking.

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