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Bearnaise Sauce
Classic French bearnaise sauce made from dry white wine, pepper, shallots, tarragon, butter and eggs.
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Ingredients
Directions
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Cut the peppercorns with a knife. Cut the shallots into thin rings and the tarragon coarse.
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Bring the peppercorns, shallots and ¾ of the tarragon to the boil with the wine, vinegar and salt in a saucepan. Allow to reduce to low heat in about 5 minutes to ⅓.
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Strain the mixture and press the spherical side of a wooden spoon out of the shallots. Set aside and let cool completely.
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Melt the butter on low heat, the butter should not boil. Turn off the heat when the butter separates into a clear (fat) and a turbid part (proteins).
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Pour the clear part carefully through a fine sieve into a bowl and keep separate. Stop when the turbid part comes along, this is not used.
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Bring a layer of water to a boil in a pan that fits the refractory bowl.
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Meanwhile, split the eggs.
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Beat the egg yolks with the water loose in the bowl, the proteins are not used.
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Pour the chopped mixture into the egg yolks and hang the bowl in the pan with boiling water, the bowl should not touch the water.
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Beat the mixture with a whisk in 5 minutes to a thick sauce. The sauce should stick like a ribbon.
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Remove the bowl from the pan and add the clarified butter in a beaten and beating.
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Squeeze out the lemon. Mix ½ tbsp lemon juice (per 8 people) and the rest of the tarragon through the sauce. Season with salt.
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Nutrition
545Calories
Sodium5% DV110mg
Fat88% DV57g
Protein8% DV4g
Carbs1% DV2g
Fiber4% DV1g
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