Emeril's Delmonico by Emeril Lagasse

Author:Emeril Lagasse
Language: eng
Format: epub
Publisher: HarperCollins
Published: 2005-02-03T05:00:00+00:00

Béarnaise Sauce

MAKES ABOUT 1½ CUPS

¼ cup white wine vinegar

¼ cup dry vermouth

2 tablespoons chopped shallots

4 sprigs fresh tarragon, plus 1 tablespoon chopped fresh tarragon

2 teaspoons black peppercorns

2 large egg yolks

¾ cup melted Clarified Butter (Chapter 11) or 12 tablespoons (1½ sticks) unsalted butter, melted

1 tablespoon tepid water, as needed

½ teaspoon salt

1/8 teaspoon hot sauce or cayenne, or to taste

1. Combine the vinegar, vermouth, shallots, tarragon sprigs, and peppercorns in a small saucepan, bring to a boil, and cook until reduced to 4 teaspoons. Strain through a fine-mesh sieve and let cool.

2. Whisk the egg yolks with the wine mixture in the top of a double boiler (or in a medium bowl set over a pot of barely simmering water) until thick and pale yellow. Remove the double boiler (or bowl and saucepan) from the heat and gradually add the butter, whisking constantly to thicken. Add enough tepid water to thin to pouring consistency. Add the 1 tablespoon chopped tarragon, salt, and hot sauce and whisk well to blend. Adjust the seasoning to taste.

3. Serve immediately or cover and keep warm for up to 10 minutes, whisking occasionally to keep from separating.

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