A fabulous delicate ginger and lemongrass infused bearnaise sauce perfect for pork tenderloin or fish!
2 cups dry vermouth
1 stalk lemongrass (white part only) finely diced
1 shallot finely diced
1 tablespoon minced fresh ginger
2 egg yolk
3 sticks melted butter
1 tablespoon freshly chopped cilantro
kosher salt to taste
white pepper to taste
No nutrition information available
In small saucepan over low heat, combine vermouth, shallots, ginger and lemongrass. Reduce to 4 tablespoon of liguid.
Meanwhile melt butter in microwave. Pour warm reduced vermouth liquid into Cuisinart and process, add egg yolks one at a time. Slowly pour melted butter in a stream, add kosher salt and white pepper. Continue to process until mixture becomes slightly thickened. Add cilantro for just a second at the end. Serve immediatly or at room temperature.