| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Italian |
Seasonings, Italian, Sauces |
1 |
Batch |
INGREDIENTS
| 1/4 |
c |
White wine vinegar or |
| 1/4 |
c |
Basil vinegar |
| 1/4 |
c |
Dry white wine |
| 1 |
tb |
Shallot; finely chopped |
| 1/2 |
ts |
Whole black peppercorns |
| 1 |
tb |
Fresh basil; chopped |
| 1 |
c |
Unsalted butter |
| 3 |
|
Egg yolks; at room temp. |
|
|
Salt; to taste |
| 1 |
ts |
Fresh basil (up to 2 ts.) chopped |
INSTRUCTIONS
"This buttery egg sauce is fashioned after classical French bearnaise, but
substitutes basil for tarragon."
Boil together first 5 ingredients in a small heavy saucepan until liquid is
reduced to about 2 tb. Remove from heat; set aside.
In a clean saucepan, melt butter; remove from heat when it begins to
bubble. Meanwhile, place egg yolks in container of blender. Set a small
sieve over opening and pour basil-shallot reduction through this and into
the blender jar. Press solids with back of a spoon to extract all juices,
then discard solids.
Place blender top on and blend briefly at high speed. Remove small inner
cap from the lid. With blender running at high speed, add hot butter in a
thin, slow stream. Blend until mixture thickens and machine begins to sound
clogged. Add salt and chopped basil to taste.
Serve warm. (To keep ahead of time, place near a warm stove element or in
a pan of warm water.) Good over grilled hamburgers and baked potatoes;
also delicious with green vegetables, poultry, fish and egg dishes.
For Bearnaise Sauce: Substitute tarragon vinegar for basil vinegar and
chopped fresh tarragon for basil.
Yield: About one cup.
From _Nancy Enright's Canadian Herb Cookbook_ by Nancy Enright. Toronto:
James Lorimer & Company, 1985. Pg. 7. ISBN 0-88862-788-2. Posted by Cathy
Harned.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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