What Do You Do with those Extra Egg Yolks?

Many baking recipes call for egg whites. So what do you do with the left over yolks?? Here is a great recipe for such a situation.

Bearnaise Sauce

2 TBSP Tarragon Vinegar
2 TBSP white wine or cooking sherry
4 egg yolks
1 1/2 sticks Salted Butter (cold)
1 1/2 sticks Unsalted Butter (cold)
2 tsp Dried Tarragon

Cut all butter into about 1/2 inch slices. Set aside.

Whisk vinegar & wine into egg yolks in sauce pan. Place over low heat.

Add 2 slices of butter to mixture, stirring constantly. When the butter is just about melted, add 2 more TBSP butter. Continue this process until all the butter is added. Important: Adding the butter slowly, waiting for each of the 2 pieces to melt, keeps you from heating & cooking your sauce too quickly. The slower you add the butter/cook at this stage, the thicker your sauce will be. Moderate the heat according to how quickly (and how thick) you want your sauce to be.

Remove from stove & add dried Tarragon. Serve hot over fillet, asparagus, or whatever your heart desires!