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Bearnaise Sauce for Steaks Recipe


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     Bearnaise Sauce for Steaks

Category   Sauces
Sub Category   Low-carb
Preptime   35 minutes

tsp. truffle-infused oil (optional)
1 cup white wine
1/2 cup apple cider vinegar
2 sticks butter, cubed
1 shallot, minced
2 cloves garlic, minced
3 egg yolks
1/2 cup - 1 tsp tarragon, chopped
1 teaspoon pepercorns

In a saucepan over medium heat, combine shallots, garlic, 1/2 cup tarragon, peppercorns, vinegar and wine. Bring to a boil and reduce to a simmer over low heat, watching closely, until mixture is about 1/2 cup in volume. About 15 minutes Strain out the bits through a cheesecloth so only the liquid remains.
In a double boiler over medium-low heat, combine liquid with egg yolks. Whisk until small bubbles appear and he mixture is slightly foamy. Add butter and melt, whisking continuously until thickened into a sauce. About 15 minutes.
Remove from heat and add truffle oil and remaining tarragon.
Serve about a tablespoon over steak, eggs or veggies.
Serving Suggestions
1 Tblsp. about .249 calaries

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