Ingredients
- 1/2 cup shallot, chopped
- 3 teaspoon fresh tarragon sprigs, chopped (or1 teaspoon dried)
- 3 tablespoons white wine vinegar
- 5 white peppercorns
- 1/3 cup butter
- 3 egg yolks
- 1/8 teaspoon salt
- 1/16 teaspoon sugar
- 1/2 pound shrimp ( cooked and cleaned)
- 1 teaspoon lemon juice
- 4 ounces white bread (4 slices)
- 1 lemon
How to Make
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Step 1: Place the shallot in a saucepan with half the chopped tarragon, the vinegar and the peppercorns. Bring to a boil, then set it aside for 3 minutes.
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Step 2: Melt 3 tablespoons of the butter, set aside.
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Step 3: Put the egg yolks in a small saucepan set in a larger one of hot water and beat until frothy, adding the melted butter little by little.
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Step 4: Stir in the shallot/tarragon mixture and the remaining chopped tarragon.
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Step 5: Season the Bearnaise sauce with the salt and sugar.
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Step 6: Remove the small saucepan from the hot water.
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Step 7: Wash and dry the shrimp, and sprinkle with the lemon juice.
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Step 8: Preheat a toaster oven or broiler.
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Step 9: Toast the bread and spread with the remaining butter.
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Step 10: Top with shrimp and pour sauce over.
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Step 11: Toast in the toaster oven for 2 to 3 minutes, or set under broiler - do not let it burn!
Tips & Variations
- Toaster oven (although an oven's broiler will work).
We hope you enjoy this recipe!
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