Chef's Quick Tips: Béarnaise Sauce

This week, chef Chef Julio Genao of Prime in Stamford shows Tina Redwine how to make decadent and savory seafood and beef dishes.  
This year's Greenwich Wine and Food Festival benefits Food Rescue and is Friday, Sept. 20 and Saturday, Sept. 21. Enjoy food and cooking demonstrations from Connecticut's top chefs and sample the state's best wine and spirits. Chef Geoffrey Zakaria and Little Big Town/Michael Franti are some of the celebrities that are hosting this year. For more information click here or call 203-588-1363.
Béarnaise Sauce

• 2 ea. Egg yolks
• 12 oz. Butter
• ¼ tsp Tabasco
• ¼ oz. Tarragon, chopped
• 4 oz. White wine vinegar 
• ¼ cup Water, cold

1. Place the butter in a glass bowl and melt in the microwave, about 30 seconds on high.
2. Place a stainless steel mixing bowl over a pot with water to form a double boiler.  Add the vinegar and yolks to the bowl.  
4. Set the heat on medium low. Whisk rapidly until the yolks begin to come to a soft peak, about 6 to 8 minutes. Slowly drizzle in the butter, whisking constantly, alternating with the cold water as needed to thin the emulsification. Do this until all of the butter is incorporated.
5. Fold in the chopped tarragon, add Tabasco and transfer to a container, hold warm for service.

Chef Julio Genao
Prime Stamford