BERNAISE SAUCE



1/4 cup dry white wine

1/4 cup wine vinegar

1 tblsp minced shallots or onions

1 tsp tarragon

1 tsp chervil

freshly ground black pepper

3 egg yolks

1 cup butter melted

1 tblsp fresh minced tarragon or parsley



Combine wine, vinegar, shallots, dried herbs and

pepper in a small saucepan. Cook over low heat until

the liquid has reduced to about half. Strain and

cool. Put the egg yolks into the double boiler. Beat

until frothy. Beat in vinegar mixture. Place pan

over hot but not boiling water and do not let the

water touch top pan. Add the butter slowly, about a

teaspoonful at a time, beating contantly. Add

additional pepper and a pinch of salt if desired.

Stir in the fresh tarragon or parsley before serving.

Bearnaise Sauce
 
 

1 recipe hollandaise sauce
2 T tarragon vinegar 2 T dry white wine	1/3 c. peeled chopped shallots 1 T finely chopped tarragon

Heat in small saucepan until all but about 1 T liquid has evaporated. Stir into hollandaise along with 1 T finely chopped fresh tarragon.

Bernaise Sauce

1/2 cup white wine vinegar
5 shallots, minced
2 T. minced fresh tarragon
1/2 tsp. white pepper
4 egg yolks
1/2 cup boiling water
1 cup warm clarified butter
salt
1 Tbsp chervil, minced (optional)

Combine vinegar, shallots, 1 Tbsp tarragon, and pepper in saucepan. Bring to boil and cook, stirring constantly until liquid is almost totally evaporated. Remove saucepan from heat and let cool a few minutes. Add egg yolks one at a time, beating constantly with wire whisk; add the water and blend well; Put saucepan over very low
hear (or to be on the safe side, over hot water double boiler style) and heat sauce again, beating constantly. When sauce has become creamy, remove from heat and let cool slightly. Add clarified butter gradually, beating gently. The butter must be at the same temperature as the egg mixture. Strain sauce through sieve if desires. Season with salt to taste and remaining tarragon and chervil. Sauce should have consistency of mayonnaise.

Bearnaise Sauce

Serve with steak or prime rib.

1/4 cup tarragon wine vinegar
1/4 cup dry white wine
1 tablespoon minced scallion
1 1/2 teaspoons dried tarragon
1/8 teaspoon pepper
1/8 teaspoon salt
3 egg yolks
3 tablespoons boiling water
1 cup butter, sliced into thin pieces

Boil vinegar, wine, scallion, tarragon, pepper and salt over medium heat until liquid is reduced to 2 tablespoons. Cool. Place egg yolks and water in top of double boiler. Have water in bottom of double boiler shallow enough so that it doesn't touch upper saucepan. Bring water in bottom of double boiler to barely boiling. Stir egg mixture constantly with wire whisk until it begins to thicken. Do not cook too long. Remove boiler from heat and add butter, one slice at a time, beating until dissolved. Remove top of double boiler from hot water. Blend in wine and vinegar mixture. Do not use an aluminum pan. Do not let sauce stand over heat. If prepared ahead, serve at room temperature. If sauce curdles, slowly add 1 tablespoon boiling water while beating with a mixer.

Yields 1 1/2 cups.

Bernaise Sauce

3 tablespoons tarragon or white wine vinegar or white wine
	�?/TD>	2 teaspoons chopped onion
	�?/TD>	1 teaspoon tarragon leaves, crushed
	�?/TD>	1/4 teaspoon ground pepper
	�?/TD>	3/4 cup Hollandaise Sauce

In small saucepan, bring vinegar, onion and seasonings to boiling. Reduce heat and simmer, uncovered, until almost all liquid has evaporated. Stir hot mixture into Hollandaise Sauce. Cover and chill if not using immediately.