Recipe: Cooked Bearnaise Sauce

COOKED BEARNAISE SAUCE

2 to 3 large sprigs fresh chervil, optional
6 each black peppercorns, crushed
6 tablespoons water
3 tablespoons white wine vinegar
3 tablespoons dry white wine
3 each egg yolks
1 stick (1/2 cup) butter, cut into eighths

Simmer green onion, herbs and peppercorns in water, vinegar and wine in a small saucepan over Medium heat about 5 minutes until liquid reduces by half.

Strain reduced liquid through a fine mesh sieve reserving 6 tablespoons for sauce.

Beat together egg yolks and reduced liquid in a small saucepan. Cook over very low heat, stirring constantly, until yolk mixture bubbles at edges and thickens.

Whisk in butter, 2 pieces at a time, until melted and sauce is thickened. Stir 1/2 teaspoon minced fresh tarragon into sauce if desired. Remove from heat and serve immediately.

Source: H-E-B