Bearnaise Sauce | Emerils.com
Discover the art of making Bearnaise Sauce with Emeril's detailed recipe, perfect for enhancing Chicken Clemenceau.
Ingredients
- 2 tablespoons dried tarragon
- 1 tablespoon minced shallots
- 1/2 teaspoon salt
- Pinch of freshly ground black pepper
- 1/2 cup white vinegar
- 2 egg yolks
- 1/8 teaspoon cayenne
- 1 stick (1/4 pound) unsalted butter, melted
- 1 teaspoon fresh lemon juice
- 1 tablespoon minced fresh tarragon
- 1 tablespoon minced fresh chervil
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