| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Meats |
|
Sauces |
6 |
Servings |
INGREDIENTS
| 2 |
tb |
Vinegar, tarragon |
| 1 |
ts |
Tarragon leaves |
| 6 |
|
Shallots |
| 2 |
tb |
Wine, white |
| 4 |
|
Egg yolks |
| 1/4 |
ts |
Salt |
| 1/4 |
ts |
Dijon mustard |
| 1/8 |
ts |
Bovril (meat glaze) |
| 1/8 |
ts |
Sauce Robert |
| 1 |
c |
Butter |
INSTRUCTIONS
Escoffier's Sauce Robert is available at fine food stores. Mince shallots.
In small pan, heat tarragon vinegar, tarragon, shallots, and wine, and
simmer until almost all liquid is absorbed. Blend mixture in blender; add
egg yolks, salt, mustard, Bovril, and Sauce Robert. Blend for 15 seconds.
Heat butter until sizzling hot. Immediately pour hot butter in steady
stream into running blender. Blend until thick. Hint: If you pack bearnaise
sauce immediately into preheated thermos, it will hold perfectly for 1
hour. This works for hollandaise too.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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