| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
New Orleans |
Sauce |
8 |
Servings |
INGREDIENTS
| 1 |
lb |
Butter |
| 4 |
|
Egg yolks |
| 1 1/2 |
ts |
Red wine vinegar |
| 1 |
pn |
Cayenne pepper |
| 1 |
ts |
Salt |
| 1 1/2 |
ts |
Water |
INSTRUCTIONS
From: [email protected] (Edward J. Branley) (COLLECTION)
Date: Mon, 5 Jun 1995 04:37:44 GMT
I posted a full review of our recent trip to Brennan's restaurant here in
New Orleans to rec.food.restaurants, and thought I'd share the recipes
here.
Melt the butter in a medium saucepan; skim and discard the milk solids from
the top of the butter. Hold the clarified butter over very low heat while
preparing the egg yolks. Place the egg yolks, vinegar, cayenne, and salt
in a large stainless steel bowl and whisk briefly. Fill a saucepan or Dutch
oven large enough to accomodate the bowl with about 1 inch of water. Heat
the water to just below the boiling point. Set the bowl in the pan over the
water; do not let the water touch the bottom of the bowl. Whisk the egg
yolk mixture until slightly thickened, then drizzle the clarified butter
into the yolks, whisking constantly. If the bottom of the bowl becomes
hotter than warm to the touch, remove the bowl from the pan for a few
seconds to cool. When all of the butter is incorporated and the sauce is
thick, beat in the water. Serve immediately or keep in a warm place at room
temperature until use. Yields 2 cups.
REC.FOOD.RECIPES ARCHIVES
/EGGS
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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