Brown Butter Bearnaise Sauce
Equipment
Ingredients
- 8 tablespoons butter
- 12 large egg yolks
- 1/4 cup chopped fresh tarragon leaves
- 2 small shallots minced
- 1/4 cup coconut vinegar or white wine vinegar
- Redmond Real salt to taste
Instructions
- Place the butter in a medium sized saucepan over high heat.
- Heat until the butter starts to sizzle (it will puff up and then fall down). Watch for small brown flecks. Once you see brown flecks, remove from heat and whisk fast. You don't want black butter (which is a common thing in French cuisine, but it just tastes burnt to me).
- Add the the tarragon, shallots, and vinegar into the butter and cook on medium heat.
- Bring to a simmer and cook for 15 minutes.
- Remove from heat and set aside to cool.
- Blend yolks and brown butter reduction together.
- With the blender running, add 1/3 of the butter in a slow steady stream. Once it emulsifies, turn the blender speed up to high and add the remaining butter. Season with salt and set aside in a warm spot to hold the sauce.
Nutrition
Calories: 67.3 | Fat: 6.2g | Protein: 1.7g | Carbohydrates: 1.5g | Fiber: 0.05g | P:E Ratio: 0.2