Sauces: Bernaise 03 by Recipe Cottage

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	Bernaise 03

		Classic Bernaise Sauce makes 2 cups 1/2 cup white wine vinegar 5 shallots, minced 2 T. minced fresh tarragon 1/2 tsp. white pepper 4 egg yolks 1/2 cup boiling water 1 cup warm clarified butter salt 1 Tbsp chervil, minced (optional) Combine vinegar, shallots, 1 Tbsp tarragon, and pepper in saucepan. Bring to boil and cook, stirring constantly until liquid is almost totally evaporated. Remove saucepan from heat and let cool a few minutes. Add egg yolks one at a time, beating constantly with wire whisk; add the water and blend well; Put saucepan over very low hear (or to be on the safe side, over hot water double boiler style) and heat sauce again, beating constantly. When sauce has become creamy, remove from heat and let cool slightly. Add clarified butter gradually, beating gently. The butter must be at the same temperature as the egg mixture. Strain sauce through sieve if desires. Season with salt to taste and remaining tarragon and chervil. Sauce should have consistency of mayonnaise. Note: In days gone by I made bernaise in the classic way but now i make it in a blender (quicker and close enough for most uses). I always use chervil and rather then melting butter, I cut soft butter into pieces and add it piece by piece until it is incorporated.