Bearnaise Sauce
Delicious on most broiled red meat, as well as fish and eggs.
Combine in the top of a double boiler:
1/4 cup white wine
2 Tablespoons tarragon vinegar
1 Tablespoon finely chopped shallots or onion
2 crushed white peppercorns1 spril chervil, finely chopped
(or 1 sprig parsley, minced)
Cook over direct heat until reduced by half. Allow to cool. Then, beating briskly over hot water, add alternately a little at a time and beat steadily so that they are well combined:
3 egg yolks
3/4 cup melted butter
Season to taste
When you have added all of the butter, the sauce should have the consistency of Hollandaise.
|
Free Forum Hosting
Important Announcement
First 
