BEARNAISE SAUCE

24oz         hollandaise sauce

2oz          shallots, minced

1tsp         crushed black pepper

½ tsp        beef base

1c             tarragon or cider vinegar

2T            dried tarragon leaf

4oz           water

Method: place all ingredients in sauce pan over med heat and reduce until 80% of the liquid is gone. Remove from heat and let cool to room temp. Mix the reduction and the hollandaise sauce together.

Keep warm not hot to serve.

Hollandaise sauce

6ea              egg yolks

16oz            clarified butter, warm not hot

1oz              water

1ea              lemon, juice only at room temp

½ tsp           salt

1/8 tsp         cayenne pepper

Method: in a S/S bowl mix the egg yolks and water. With a wire whip beat the mixture for one minute or until foamy. Place bowl over pot of boiling water making sure that the bowl is not touching the water, whip vigorously until the mixture is cooked to a soft peak. Remove from heat keep whipping and slowly add the clarified butter to the egg mixture after all the butter is whipped in add the lemon juice, salt and pepper. Keep warm not hot to serve.