Recipe: Béarnaise demi-glace

Total time: 30 minutes

Servings: 8 to 10 (makes 1½ cups)

Note: From executive chef Terry Sheehan at the Ahwahnee hotel. Make this sauce just before you serve it.

2 1/4 teaspoons chopped shallots

5 black peppercorns, cracked

2 1/4 teaspoons dried tarragon

3 tablespoons tarragon vinegar

1 1/2 teaspoons white wine

1 tablespoon water

2 egg yolks

1 cup clarified butter, warm

2 1/4 teaspoons chopped fresh tarragon

3/4 teaspoon chopped fresh chervil

1 cup demi-glace, warm in a saucepan

1. Combine the shallots, peppercorns, dried tarragon and vinegar. Reduce until almost all the liquid is gone, about 3 to 5 minutes.

2. Add the wine and water to the reduction; strain.

3. Combine the strained reduction and the egg yolks in a stainless steel bowl. Whisk the mixture in the bowl placed over a pan of hot water until the yolks are warm. To prevent overcooking, keep the bowl from touching the hot water.

4. Drizzle the clarified butter in a thin stream into the yolk mixture, whipping constantly. Add the chopped tarragon and chervil to complete the béarnaise.

5. Whisk the béarnaise into the demi-glace. Adjust the seasoning. Serve immediately.

Each tablespoon: 90 calories; 1 gram protein; 1 gram carbohydrate; 0 fiber; 9 grams fat; 6 grams saturated fat; 41 mg. cholesterol; 67 mg. sodium.