Name: Bearnaise Sauce
Ingredients: 2 Shallots; finely chopped; 1/2 c White wine; 1/2 c Champagne vinegar; 4 1/2 ts Chopped fresh tarragon; Freshly-ground black pepper; to taste; 4 lg Egg yolks; 2 Sticks cold unsalted butter; cut up; 1 1/2 ts Chopped fresh chervil; Salt; to taste

Let us ever learn from the story of the passion, to hate sin with a great hatred. Sin was the cause of all our Savior’s suffering. Our sins platted the crown of thorns. Our sins drove the nails into His hands and feet. On account of our sins His blood was shed. Surely the thought of Christ crucified should make us loathe all sin. Well says the Homily of the Passion, “Let this image of Christ crucified be always printed in our hearts. Let it stir us up to the hatred of sin, and provoke our minds to the earnest love of Almighty God.”

J.C. Ryle

CATEGORY	CUISINE	TAG	YIELD
Eggs	Mexican		1	servings

INGREDIENTS

2		Shallots; finely chopped
1/2	c	White wine
1/2	c	Champagne vinegar
4 1/2	ts	Chopped fresh tarragon
		Freshly-ground black pepper; to taste
4	lg	Egg yolks
2		Sticks cold unsalted butter; cut up
1 1/2	ts	Chopped fresh chervil
		Salt; to taste

INSTRUCTIONS

Combine shallots, wine, vinegar, 1 tablespoon tarragon, and 2 pinches
pepper in a small pot set over medium heat, and reduce to about 2
tablespoons. Set aside to cool. Beat the egg yolks with 2 tablespoons
water over low heat for about 2 to 3 minutes or until they become
thick and foamy. Add the butter, about a tablespoon at a time,
whisking until the mixture thickens and increases in volume. Add the
cooled shallot mixture, chervil, and the remaining tarragon. Season
with salt and pepper, and stir to combine. Makes about 1 cup.
Cuisine: "Mexican" Source: "Martha Stewart Living -
(www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas -
Lynn_Thomas@prodigy.net" Yield: "1 cup"
Per serving: 334 Calories (kcal); 21g Total Fat; (72% calories from
fat); 12g Protein; 6g Carbohydrate; 851mg Cholesterol; 37mg Sodium
Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit;
3 Fat; 0 Other Carbohydrates
Recipe by: Recipe from Kerry Simon
Converted by MM_Buster v2.0n.

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