Béarnaise 2 Ways

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Béarnaise 2 Ways
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Béarnaise 2 Ways
Votes: 0
Rating: 0
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Ingredients
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Instructions
  1. Combine shallots, champagne vinegar and white wine in small saucepan.
  2. Bring to a simmer and cook until liquid is reduced by half. Set aside and cool.
  3. Combine yolks, herbs and cooled béarnaise reduction in blender. With blender on, add olive oil slowly, a little at a time, to emulsify.
  4. Once olive oil is incorporated, blend on medium speed to desired consistency.
  5. And salt and pepper to taste. Enjoy on steak, crab or asparagus.
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