Bearnaise Sauce

Recipe Type:	Non Veg.
Difficulty:	Easy

Ingredients:

• 1 Cup white wine
• 1/4 Cup chopped fresh parsley stems
• 1/4 Cup chopped parsleys leaves
• 1 tsp. Whole black peppercorns
• 3 Egg yolks
• 1/2 tsp. Red pepper flakes
• 2 Chopped shallots
• 1/2 Cup chopped tarragon stems
• 1 /2 Cup butter
• 1 Cup white wine vinegars
• 1 LEmon

Cooking Instructions:

• Put white wine, white wine vinegar, parsley, tarragon stems, shallots, peppercorns and red pepper flakes in a saucepan and bring to a simmer.
• Simmer until liquid has reduced to 1/2 cup and then strain the liquid into another container.
• Meanwhile, bring about two inches of water to a simmer for a double boiler.
• Melt the butter in a small saucepan over low heat until completely melted.
• Skim off and discard the white foam that rises to the top.
• Ladle off and reserve the clear yellow liquid in the middle (this is clarified butter) and discard the milky liquid that has fallen to the bottom.
• Place the egg yolks in a medium metal bowl or in the bowl of a double boiler and whisk together.
• While whisking the egg yolks continuously, place the bowl over the simmering water for about 20 or 30 seconds, and then remove it and whisk for a few seconds.
• Repeat.The key is to heat the yolks up slowly so that they don't scramble.
• Keep whisking until the yolks get firmer.
• Look for the ribbon stage, when they're firm enough that you can lift the whisk out of the yolks and put some back onto the surface, forming a ribbon like pattern that lasts for a few moments before sinking back into the yolks.
• When this stage is reached, slowly drizzle in some of the melted clarified butter while whisking constantly.
• When a ladle or two of butter has been added, begin alternating between the melted butter and the vinegar mixture.
• When the mixture has thickened and begins resembling a sauce, season with salt, add the chopped tarragon and parsley leaves and begin tasting.
• If too sour, whisk in more melted butter. If not tart enough, squeeze in some lemon juice.
• If too thick, whisk in some hot water. Keep in a warm place until ready to use.
• Béarnaise Sauce is ready.