White Truffle Béarnaise Sauce
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Credit: Rob Obermann, executive chef, Alyeska Resort, Girdwood, Alaska
The National Culinary Review, December 2003
2/3 cup dry white wine
1 shallot, minced
2 tablespoons minced fresh tarragon
2 tablespoons minced fresh chervil
1/2 teaspoon white pepper
2 large egg yolks, pasteurized preferred
4 ounces clarified butter
8 ounces truffle oil
1/2 teaspoon minced fresh tarragon
1/2 teaspoon minced fresh chervil
Salt and cayenne pepper, to taste
Fresh tarragon, for garnish
Method: To make sauce, simmer wine, shallot, tarragon, chervil, and white pepper until reduced to about 1/8 cup. Strain through a fine sieve. Place egg yolks in stainless steel bowl with a tablespoon of the reduction mixture. Place bowl over saucepan of barely simmering water and beat yolks with a whip until thickened and warm. Temperature of yolks should be 145° F. Remove from heat, lift bowl, and place a clean damp towel over top and down under the saucepan. Set bowl on top of saucepan over cloth and pour butter in a slow steady stream while beating continuously. Add truffle oil using the same procedure. As mixture thickens, alternate truffle oil with some of the reduction. Continue until all truffle oil and reduction are emulsified. Add tarragon and chervil and season with salt and cayenne pepper. Adjust thickness of sauce by beating in additional warm water.
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