Artichokes With Béarnaise Sauce

Ingredients

  • 1 Tbs. kosher salt
  • 1 lemon, cut into wedges
  • 4 large artichokes
  • 1 small shallot, minced
  • 3 small fresh tarragon sprigs, leaves minced
    ; ;and stems reserved
  • 1⁄2 cup white wine vinegar
  • 3 egg yolks
  • 12 Tbs. (1 1/2 sticks) unsalted butter, melted
    ; ;and kept warm
  • 1/4 tsp. salt, plus more, to taste
  • 1/8 tsp. freshly ground white pepper, plus more,
    ; ;to taste
  • 1⁄8 tsp.Worcestershire sauce
  • 1 1⁄2 Tbs. fresh lemon juice

Description

In Classic French Emulsions Such As Béarnaise And Hollandaise, The Goal Is To Force Two Normally Incompatible Liquids Together. When Making Either Of The Two Sauces, The Temperature Of The Egg Yolks Is Key: If The Yolks Get Too Hot, Their Proteins, R

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