Search Results : Béarnaise Sauce

• 1/4 cup white wine
  
• 1/4 cup white wine vinegar
  
• 1 tablespoon finely chopped shallot
  
• 1 tablespoon chopped fresh tarragon, or 1 teaspoon dried
  
• 2 large egg yolks
  
• 1 tablespoon water
  
• 1/8 teaspoon salt
  
• 1 /2 cup (1 stick) butter, melted
  
• 1 teaspoon Original TABASCO® brand Pepper Sauce
  

Combine wine, vinegar, shallot, and tarragon in a small saucepan and bring to a boil; cook until liquid is reduced to about 2 tablespoons. Strain and set aside.

Whisk egg yolks with water and salt in a medium-size glass or stainless steel bowl. Place bowl over (but not in) a large saucepan of simmering water and whisk until warm.

Slowly add the warm butter, a tablespoon or so at a time, whisking constantly until butter is incorporated. Continue whisking until all butter is incorporated and sauce is thickened. Whisk in reduced vinegar mixture and TABASCO^® Sauce and serve immediately.

Makes about 1 cup.

To make Choron Sauce, whisk in 2 teaspoons tomato paste when adding the TABASCO^® Sauce.