Sauce Recipes

• 1/4 cup white wine vinegar
• 1/4 cup Madeira wine
• 3 Tbs of minced shallots (about one medium shallot)
• 1/4 tsp of kosher salt
• 2 Tbs of dried tarragon plus 1 Tbs of dried tarragon
• 1/4 tsp of freshly ground black pepper
• 3 large egg yolks
• 1 stick of unsalted butter melted in a pan

Combine white wine vinegar, Madeira, shallots, 2 Tbs tarragon, salt and pepper in a pan and cook over medium heat until liquid has reduced to a couple of tablespoons. Remove vinegar mixture from pan and reserve in a bowl and allow cooling slightly. In the same pan, over low heat add butter and melt then remove from heat. Vigorously whisk egg yolks with vinegar mixture. Whisk until eggs are fluffy and turn pale yellow about 2-4 minutes. Whisking continuously, slowly add butter to vinegar mixture and whisk for 3 minutes or until eggs and butter have emulsified. Add remaining 1 Tbs tarragon and transfer sauce to original pan. Place pan over low heat for 15 seconds and off heat for 15 seconds. Whisk continuously making sure you are getting the sides of the pan until you can make a figure eight with your whisk. Note: (Lift the whisk from béarnaise and drip it into the pan as from a paint brush to make a figure 8. The figure 8 should float for one second prior to disappearing.) The sauce should be silky remove the sauce from the pan and place in bowl and serve on meat or in individual ramekins.

Note: This can be made ½ hour prior to serving. When ready to serve whisk béarnaise with 1 Tbs of hot water, and serve over the meat or in individual ramekins.