Just made this yummy bearnaise sauce, with waaaay less butter than traditional. It’s especially great if you are just starting to develop your taste for veggies.
Beyond Bliss Bearnaise
Use this yummy sauce to blissify just about anything.
1/4 cup white wine vinegar – I used cooking wine so as not to be tempted by the rest of the bottle = )
1/4 cup dry white wine
1 Tblsp minced shallots
To taste salt and pepper
3 egg yolks (beaten)
1/2 Tblsp unsalted butter (room temp)
2 Tblsp minced fresh tarragon – I substituted rosemary and that was just as good
- Combine all ingredients except butter & egg yolks in saucepan.
- Bring to boil and reduce by about 1/2.
- Place reduced mixture over boiling water ala double boiler (upper pan should not touch water).
- Stirring rapidly & constantly, add eggs and butter, and cook until thickened.
Don’t overcook, but if it gets too thick add a couple tablespoons hot tap water. Makes about 3/4 cup (twelve 1-tablespoon servings).
Why is it good? The tangy bite in the sauce livens up even the most boring good-for-you-veggie, and the recipe has waaaaay less butter than traditional.