| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
New Orleans |
Sauces |
2 |
Cups |
INGREDIENTS
| 1/2 |
lb |
Butter |
| 4 |
lg |
Egg yolks, at room temperature |
| 1 1/2 |
tb |
Sauce, Worcestershire |
| 2 |
tb |
Wine, red |
| 1 |
pn |
Pepper, cayenne |
| 2 |
tb |
Wine, Chablis |
|
|
Salt (to taste) |
| 1 |
tb |
Wine, white |
| 2 |
ts |
Tarragon, dried, finely crumbled |
INSTRUCTIONS
Melt the butter in a skillet over a medium flame. Do NOT burn the
butter. When the butter is completely melted, remove the skillet from the
burner.
Place the egg yolks, lemon juice, Worcestershire sauce, red wine and
cayenne pepper in the top of a double boiler. The water in the bottom pan
should not touch the top pan and should be simmering, not rapidly boiling.
Using a wire whisk, beat the egg-yolk mixture until it thickens and a
sheen forms, approximately 3 minutes, but no more than 5 minutes.
In a slow, steady stream, begin adding the melted butter with a ladle,
whipping it with a wire whisk. Continue until all of the butter has been
added.
Add the Chablis and whip well. The sauce should be light and fluffy.
In a small saucepan heat 1 tablespoon white wine and the tarragon
leaves until the liquid evaporates. Remove from the heat and add to the
sauce, mixing well.
Hold the sauce at room temperature until serving time.
Source: Great Chefs of New Orleans, Tele-record Productions
: Box 71112, New Orleans, Louisiana - 1983
: Chef Gerhard Brill, Commander's Palace Restaurant, New Orleans
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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