Crabmeat béarnaise sauce

Ingredients

- 1 cup of dry white wine

- 1/3 cup of vinegar (any kind but distilled)

- 1 T. of whole peppercorns

- 1 bay leaf

- ¼ cup of chopped shallots

- 8 egg yolks

- 2-3 pounds of clarified butter

- 1 cup of fresh chopped tarragon

- 1 pound of crabmeat

1) Combine wine, vinegar, peppercorns, bay, shallots and ½ cup of tarragon in a sauce pan and reduce by half.

2) Put egg yolks in a large mixing bowl and whip eggs over simmering water in a sauce pan. Make sure you do not scramble your eggs. Do not let the eggs get too hot. Take the bowl off the heat when needed.

3) Whip the eggs until you can form a figure eight, about a medium peak.

4) Strain the reduction into the eggs

5) Add clarified butter slowly, constantly whipping the eggs. Add about 2 oz at a time, if you add too much too fast the sauce will break.

6) Continue whipping and adding butter until you can form a figure eight again. This process will take about 20-25 minutes if done correctly.

7) Add the other ½ cup of fresh chopped tarragon.

8) Heat crabmeat, you may sauté or place in the oven on medium temperature (do not brown)

9) Add crabmeat to sauce by folding into the sauce. Do not mix! Fold carefully!