How do I Make Bernaise Sauce?
Bearnaise is a variation of Hollandaise sauce and is flavored with Tarragon. To make bearnaise sauce you would place white wine, white wine vinegar, shallots, parsley, tarragon, red pepper flakes, and peppercorns in a saucepan then bring to a simmer. Simmer the liquid till it has reduced to about 1/2 cup. Strain the liquid into another container. In another saucepan bring about two inches of water to simmer for a double broiler. Melt the butter in the saucepan over a low heat until it is melted. Skim the top of the white foam that has collected, reserve the yellow liquid in the middle. Place egg yolks in a medium bowl or in the bowl for the double broiler and whisk. Whisk the egg yolks constantly and place over the simmering water for about 30 seconds. Remove and whisk for a few more seconds and repeat the step. You don’t want the yolks to cook. Whisk until they get firmer. Slowly add the melted butter while whisking. When about two ladles have been added begin alternating with the but
