Sauce Bernaise courtesy of Anne Burrell 2 sticks butter 1/4 cup tarragon vinegar 1/4 cup dry white wine 1 teaspoon crushed peppercorns 1 small shallot, finely chopped 3 large egg yolks 2 tablespoons finely chopped fresh tarragon leaves Pinch cayenne pepper Kosher salt Directions In a small saucepan, gently melt the butter, over low heat, and bring to a simmer. As the butter is gently simmering, skim off the froth that accumulates on the surface of the butter. Simmer the butter for about…
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