Name: Bearnaise Sauce #1
Ingredients: 3 Egg yolks at room temp.; c Clarified butter at room temp.; 1/4 c Tarragon vinegar; 2 tb Dried tarragon; 1 ts Chopped shallots; 3 Peppercorns; Salt to taste

CATEGORY	CUISINE	TAG	YIELD
Eggs	French	Sauce	4	Servings

INGREDIENTS

3		Egg yolks at room temp.
	c	Clarified butter at room temp.
1/4	c	Tarragon vinegar
2	tb	Dried tarragon
1	ts	Chopped shallots
3		Peppercorns
		Salt to taste

INSTRUCTIONS

Cook egg yolks in top of a double boiler over simmering water on medium
heat, whipping constantly until tripled in volume. Remove from heat and
whip in butter, a little at a time, until all is used. In a separate
saucepan, combine vinegar, tarragon, shallots and peppercorns and cook
until reduced by at least half. Strain the reduction into the egg mixture,
squeezing the tarragon to extract all the liquid. (There should only be a
small amount, about 1 tablespoon.) Stir until well blended. Place container
in a pan of warm, not hot, water until serving time.
CHE
MONTROSE, HOUSTON.
From the <Micro Cookbook Collection of French Recipes>.  Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.

A Message from our Provider:

“We ought to give thanks for all fortune: if it is good, because it is good, if bad, because it works in us patience, humility and the contempt of this world and the hope of our eternal country. #C.S. Lewis”