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  Recipe Home » Sauces » Bearnaise Sauce
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  Bearnaise Sauce
  Category: Sauces
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 303
Ingredients:
COMBINE IN THE TOP OF A DOUB
1/4 cup WHITE WINE
2 tbsp TARRAGON VINEGAR
1 tbsp FINELY CHOPPED SHALLOTS OR O
2 CRUSHED WHITE PEPPERCORNS
2 SPRIGS TARRAGON, CHOPPED
1 SPRIG CHERVIL, FINELY CHOPPE
1 SPRIG PARSLEY, MINCED
3 EGG YOLKS
3/4 cup ELTED BUTTER
SEASON TO TASTE
Instructions:
COOK OVER DIRECT HEAT UNTIL REDUCED BY HALF. IF YOU HAVE USED DRIED
TARRAGON OR COARSELY CHOPPED ONION, STRAIN THE MIXTURE. ALLOW TO
COOL. THEN BEATING BRISKLY OVER NOT IN HOT WATER, ADD ALTERNATELY
LAST THREE INGREDIENTS A LITTLE AT A TIME AND BEAT STEADILY SO THEY
ARE WELL COMBINED. WHEN YOU HAVE ADDED ALL THE BUTTER, THE SAUCE
SHOULD HAVE THE CONSISTENCY OF HOLLANDAISE. THIS MAKES 1 1/2 CUPS.
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