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Chef John's Butterless Bearnaise Sauce |
"This is a certainly short, smooth, satisfactory sauce for steak that has no butter. Did I mention it has no butter? Just a couple of minutes of guidance and onto the steak it goes."
Ingredients :
- 2 egg yolks
- half teaspoon freshly floor black pepper, or to taste
- 2 teaspoons tarragon Dijon mustard
- 1 teaspoon tarragon vinegar
- 1 teaspoon water
- 1 pinch salt
Instructions :
Prep : 10M | Cook : 4M | Ready in : 15M |
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- Whisk egg yolks, black pepper, tarragon Dijon mustard, tarragon vinegar, water, and salt in a metal mixing bowl or small saucepan. Place over low warmness and whisk till mixture foams, small wisps of steam seem from the sauce, and sauce is hot and thick, 1 to 2 mins. Raise and decrease the pan over the heat to increase or lessen warmth.
- Remove from warmth and whisk a few more seconds to make sauce barely fluffy. Serve right now.
Notes :
- If you need to head the greater step and positioned some clean tarragon or chopped shallot in this, sure! Go beforehand! If you cannot get tarragon vinegar, use white wine vinegar as a substitute.
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