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Bearnaise Gramma's Recipe

"This recipe is from my mom, and the nice bearnaise I ever tasted. Although it's miles a fattening treat, it's far well worth every calorie! Best served over a good steak and absolutely correct on asparagus too! Or may be used instead of hollandaise on eggs Benedict. To hold warm, maintain it in double boiler over hot water (removed from warmth) till ready to serve."

Ingredients :

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

Instructions :

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

• Combine white wine, vinegar, shallot, tarragon, and black pepper together in a saucepan; carry to a boil. Reduce warmth and simmer till combination is decreased to approximately 1/4 cup, five to 10 minutes.
• Whisk egg yolks, hot water, salt, and hot sauce together in a bowl until thoroughly blended, about 2 minutes.
• Pour white wine mixture into the top of a double boiler over simmering water. Whisk egg yolk combination into wine mixture till properly mixed. Pour butter into combination and whisk till sauce is easy and thickened, about 5 mins.

Notes :

• White wine vinegar can be utilized in region of rice vinegar. Green onions may be used in location of shallots.
• You also can blend the egg yolk combination in the blender for 1 minute in preference to whisking.

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