Béarnaise Sauce

 Properly made, béarnaise sauce never attains more than medium heat, so the enzymes in the egg yolks are preserved. So delicious with meats and grilled fish, this sauce is worth mastering—and it’s not difficult. Used in the Grilled Swordfish recipe (page 64).

(Sally Fallon, Nourishing Traditions)

MAKES: 1¼ cup
2 tbsp finely chopped shallots (or green onions)
1 tbsp finely chopped fresh tarragon (or 1 tsp dried tarragon)
2 tbsp white wine vinegar
2 tbsp dry white wine (or vermouth)
5 egg yolks, at room temperature
4 oz (1 stick) butter, cut into pieces
fresh lemon juice to taste
pinch of salt
pinch of freshly ground black pepper

In a small saucepan, combine the shallots, tarragon, vinegar, and wine. Bring mixture to a boil, and reduce to ~1 tbsp of liquid. Strain into a bowl and set aside.

In a small bowl, whisk the egg yolks and set aside.

Set the bowl with the reduced liquid over a pan of hot water over low heat. Piece by piece, add about half the butter to the liquid, whisking constantly until melted. Add the egg yolks slowly, drop by drop or in a thin stream, whisking constantly. Add the remaining butter, and whisk until well amalgamated. Sauce should be warm and slightly thickened. Remove from heat and whisk in lemon juice, salt, and pepper.

 Set the bowl set over hot water to keep sauce warm, whisking occasionally, until ready to serve.

Source : The Diet Solution Recipe Guide

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