Stabilized Béarnaise Sauce
Recipe courtesy of Maggie Phillips, Executive Sous Chef, Hickory Hills Country Club (Springfield, Mo.)
Ingredients
- white wine - 1/4 cup
- white wine vinegar - 1/4 cup
- shallot - 1 ea., small
- dried tarragon - 1 Tbsp.
- egg yolk - 3 ea.
- Butterball® Farms Quik-Creations® Butter Sauce base - 3/4 cup
- fresh tarragon - 2 tsps.
Instructions
- In a small pot, combine white wine, white wine vinegar, shallot and dried tarragon.
- Reduce until about 2 tablespoons of liquid is left. Let cool.
- In a separate pot or metal bowl, place egg yolks.
- Slowly add wine reduction while whisking to not scramble the yolks.
- Place pot back on heat source and add Butterball® Farms Quik-Creations® Butter Sauce base. Whisk vigorously until sauce starts to thicken. Once the sauce reaches the nappe stage, take it completely off the heat. Hold for service.
