Name: Bearnaise Sauce
Ingredients: COMBINE IN THE TOP OF A DOUB; 1/4 c WHITE WINE; 2 tb TARRAGON VINEGAR; 1 tb 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 c ELTED BUTTER; SEASON TO TASTE

The manner of God’s revealing His will to men is (also) very different. Some have had special, personal, and peculiar discoveries of it made to them. So had Samuel about the choice of the person whom he should anoint king… But now, all are tied up to the ordinary standing rule of the written Word, and must not expect any such extraordinary revelations from God. The way we now have to know the will of God concerning us in difficult cases, is to search and study the Scriptures, and where we find no particular rule to guide us in this or that particular case, there we are to apply general rules.

John Flavel

CATEGORY	CUISINE	TAG	YIELD
Eggs		Sauces	1	Servings

INGREDIENTS

		COMBINE IN THE TOP OF A DOUB
1/4	c	WHITE WINE
2	tb	TARRAGON VINEGAR
1	tb	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	c	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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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