Béarnaise Sauce

This sauce is basically a tarragon-infused Hollandaise. It is rich, easy, delicious and perfect with roasts or over vegetables.

1 small shallot, chopped
1 1/2 teaspoons chopped fresh tarragon or 1/2 teaspoon dried
1/4 cup plus 1 tablespoon white wine vinegar
2 egg yolks, beaten with 1 tablespoon water
1 stick butter, softened, cut into small pieces
salt
pepper

1.To make sauce: In a double boiler (or heatproof bowl set over, but not touching, a saucepot of simmering water), combine shallot, tarragon, and
vinegar. Cook 5 minutes, until most of the vinegar has evaporated. Whisk in egg yolk mixture. 2.Whisk continuously until egg yolks have thickened, about 5 minutes. Whisk in butter gradually, piece by piece, until incorporated (sauce should have the texture of mayonnaise). Remove from heat. Season to taste with salt and pepper.

Per serving: 1 carb gram; 1 gram net carbs; 1.5 g. protein; 15.5 gr. Fat; 152 calories
Makes 8 servings; Prep time 10 minutes, cook time 10 min.