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LOCATION: Recipes >> Sauces >> Bernaise 02

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Bearnaise Sauce for Chateaubriand

1 tablespoon chopped shallots
1 tablespoon chopped fresh chervil
2 tablespoons chopped fresh tarragon
3 tablespoons wine vinegar
dash salt
dash pepper
2 egg yolks
1 tablespoon water
1/2 cup unsalted butter, cut into small pieces
1 teaspoon lemon juice

Place the shallots, chervil, tarragon, wine vinegar, salt and pepper
in a saucepan. Cook over medium heat until reduced by two-thirds.
Let the mixture cool slightly, then place the pan over, not in hot
water (a double boiler works well for this). Whisk in the egg yolks
and water, making sure the yolks don't curdle.

When the sauce begins to thicken, whisk in the butter, a piece at
a time, until thick and smooth. Stir in the lemon juice and adjust
the seasonings. Adding a bit more chervil and tarragon right before
serving refreshes the flavors. The sauce should be kept warm until
serving as it does not reheat well.

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