Bearnaise Sauce
3 egg yolks
2/3 cup melted butter (unsalted)
1 Tbsp dried tarragon
1/4 cup dry white wine or white wine vinegar with
tarragon
1/4 cup dry vermouth
1/2 chopped shallot
white pepper
Combine wine, vermouth, shallot and tarragon in small saucepan. Boil down
to half of the original quantity (approximately 1/4 cup should remain).
Strain. Put egg yolks in cold double boiler. Water in double boiler
should not touch bottom of upper pan. Beat with flat bottomed whisk until
they look creamy and lemony. Over medium heat, slowly add melted butter
while continuously stirring. When all butter has been added, immediately
add strained tarragon mixture (do not overcook once butter has been
added). Adding tarragon mixture will make the sauce very thin. Continue
stirring and cooking over medium to low heat until sauce starts to
thicken. Do not let sauce get too thick; it will continue to thicken once
removed from heat. Add a few shakes of white pepper to taste. Remove from
heat immediately. Serves 2.
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