Cider Béarnaise Sauce

1. 1

   1) Get a double broiler started, heat water to simmering.

2. 2

   2) In a small sauce pan, bring the 1/4 c. vinegar, 1/4 c. cider, and shallot to a boil. Reduce the heat to low and continue cooking for 5 minutes or until the liquid has reduced a bit. Let the mixture cool slightly and then strain into the bowl of your double broiler.

3. 3

   3) Set the liquid over the simmering water and add the egg yolks and 2 Tbsp. cider. Cook while whisking until the mixture becomes light yellow and begins to thicken.

4. 4

   4) Remove from heat and blend in a blender until smooth. Let cool a minute. With the motor running, slowly add the clarified butter and then the lemon.

5. 5

   5) Season with salt and pepper, keep warm on the double boiler over low until ready to use.

* Per serving · 4 servings · Values may vary.

No additional tips available.