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BEARNAISE & HOLLANDAISE SAUCE

BEARNAISE SAUCE:
Melt and then cool the butter.  Boil the vinegar, wine, peppercorns, shallots and tarragon until reduced to 1 tablespoon.  Add 1 tablespoon of water to cool the mixture.  Add the egg yolks and seasoning, whisk over low heat until light, about 4 minutes.  Off the heat, whisk in the tepid butter until the sauce thickens.  Strain the sauce and stir in the parsley.  Serve warm.

HOLLANDAISE SAUCE:
In the top of a double boiler whisk together the egg yolks, vinegar, salt and pepper.  Place the bowl over simmering water and whisk in the butter, a little at a time, whisking constantly until the sauce has the consistency of mayonnaise.  Whisk in the lemon juice and season to taste.
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BEARNAISE SAUCE:
3/4 cup unsalted butter
3 tbsp white wine vinegar
3 tbsp dry white wine
10 peppercorns, crushed
3 shallots, finely chopped
1 tbsp chopped fresh  tarragon
3 egg yolks
1 tbsp chopped fresh parsley
salt and pepper

HOLLANDAISE SAUCE:
3 egg yolks
2 tbsp lemon juice
2 tbsp cider vinegar
1/2 lb unsalted butter, diced
salt, pepper
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15
mn
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30
mn
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Sauces
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