Archbold, OH
Mostly cloudy
Mostly cloudy

Red Pepper Bernaise Sauce

2 tablespoons. butter, softened
1/4 cup shallots, minced
1/4 cup white wine
2 tablespoons white wine vinegar 1 teaspoon fresh tarragon, chopped
3 egg yolks
2 teaspoons water
1 teaspoon lemon juice
6 tablespoons butter, melted and hot
1/2 cup roasted red pepper, chopped
Salt and pepper, to taste

In a heavy skillet, melt 2 tablespoons butter over medium heat. Add shallots, white wine, white wine vinegar and tarragon; bring to simmer. Continue to simmer, reducing liquid to 1 tablespoon.

Set aside.

In a blender, combine egg yolks, water and lemon juice; blend on high for one minute. With blender still running, pour hot butter in a slow, steady stream, until mixture thickens.

Add reserved shallot and white wine reduction and red pepper; puree until smooth. Return sauce to saucepan and cook over medium-low heat for five minutes. Season with salt and pepper and serve immediately.

Store sauce in refrigerator for up to three days. Reheat to serve. Makes 1 1/2 cups.

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