The Best Bearnaise Sauce From Julia Child Food

THE BEST BEARNAISE SAUCE FROM JULIA CHILD

Steps:

• Melt 1 tablespoon butter in a small saucepan over medium heat.
• Add green onions / shallots: stir to coat with butter.
• Stir in vinegar and white wine, reduce heat to medium-low, and cook until vinegar and wine are evaporated, about 3 minutes.
• Reduce heat to low and continue cooking green onions / shallots, stirring frequently, until tender and translucent, about 5 minutes longer.
• Transfer green onions / shallot vinegar and wine reduction to a small bowl and let cool completely.
• Melt remaining butter in a small saucepan over medium heat until butter is foamy. Transfer butter to a small bowl.
• Combine egg yolks and lemon juice in a small mixing bowl.
• With an immersion blender, purée yolks and lemon juice until smooth.
• With blender running, slowly pour in warm butter in a thin, steady stream.
• Continue blending until a smooth, creamy sauce forms, about 3 minutes.
• Add in the tarragon and the green onion - vinegar and wine reduction. Give everything a whirl for another minute or two.
• Pour sauce into a medium bowl.
• Season to taste with salt, pepper.

BEARNAISE SAUCE II

Steps:

• Place butter in a medium glass bowl, and melt in the microwave, about 30 seconds on High. Whisk in the onion, white wine vinegar, egg yolks, heavy cream and lemon juice. Season with tarragon, parsley, salt, mustard powder and cayenne pepper; mix well.
• Return to the microwave, and cook for 1 1/2 minutes, or until thickened, stirring until smooth every 20 to 30 seconds.