Bearnaise Sauce

1. 1

   Combine wine, vinegar, Worcestershire sauce, shallots and tarragon in saucepan and simmer very slowly for about 5 minutes. Heat water in bottom of a double boiler over very low heat until just simmering. Strain previous mixture and place the liquid in top section of boiler. In a separate bowl, beat the egg yolks with about 1 tablespoon butter; then add slowly to mixture in boiler, while continuously whisking. Add 1/2 teaspoon at a time of remaining butter while slowly and constantly whisking until the emulsion is formed. As the emulsion is forming, the egg will be cooked, not scrambled. Salt and pepper to taste.

* Per serving · 4 servings · Values may vary.

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