Bernaise Sauce

Name: Bernaise Sauce
Yield: Deep sixth pan
Ingredients: 2 cups Fresh Tarragon; 1/2 Cup Chopped Tarragon; 2 Table Spoons Capers; I cup Sliced shallots; 3 Table Spoons minced Shallots; 1 cup White Wine; 1 cup White Wine Vinegar; 1/3 Cup Water; 2 tablespoons Cold Unsalted Butter; 16 tablesooons Unsalted Butter; Salt & Pepper; Cayenne Pepper

Xavier Cox @cook_25056999

Traverse City, Michigan

Tarragon Based sauce similar to hollandaise

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Ingredients

45 mins

Deep sixth pan

2 cups Fresh Tarragon
1/2 Cup Chopped Tarragon
2 Table Spoons Capers
I cup Sliced shallots
3 Table Spoons minced Shallots
1 cup White Wine
1 cup White Wine Vinegar
1/3 Cup Water
2 tablespoons Cold Unsalted Butter
16 tablesooons Unsalted Butter
Salt & Pepper
Cayenne Pepper

Cooking Instructions

1

Add ingredient of reduction in Sauce Pan and wisk, set over med/high heat until boil, reduce heat to low for simmer. Wisk occasionally and until roughly 4 table spoons left. Strain reduction should be left with roughly 5/6 table spoons lemon juice optional
2

In a small bowl add cholped tarragon leaves & capers, smash/mix then add cold butter and mix til compound butter is formed, set aside to chill
3

In metal mixing bowl add egg yolks and Reduction wisk thoroughly, set bowl over medium low heat (DO NOT WALK AWAY DURING THIS STEP) Add Cubed Butter and wisk until thick, add compound butter wisk thoroughly, add salt and pepper to taste, add Cayenne Pepper.