| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Sauce |
6 |
Servings |
INGREDIENTS
| 1/2 |
c |
White wine |
| 1 |
tb |
Minced onion |
| 2 |
ct |
Peppercorns |
| 2 |
|
Sprigs chopped tarragon 1 ts dried tarragon is ok) |
| 1 |
|
Sprigs chervil |
| 2 |
tb |
Tarragon vinegar |
| 1 |
pn |
Parsley |
| 3 |
|
Egg yolks; beaten |
| 3/4 |
c |
Melted butter |
INSTRUCTIONS
Date: Fri, 1 Mar 96 14:53:10 EST
submitted by: willirk@visuallink.com (Kathie Williams)
This is a recipe for Sauce Bearnaise - I had it on a cruise a few years ago
and can guarantee it is RICH - no shortcuts allowed - but it does wonders
for steak..etc... I tried several until this evolved - and I recommend
small portions because it is sooooo rich - but sooooo good. Great for
company...
Combine first 7 ingredients. Cook over direct heat until reduced by half.
Allow to cool. Then add - SLOWLY - the egg yolks and butter. Correct
seasoning to taste. Yield - 1 1/2 cups give or take.
(My husband puts this over broccoli; my mom over asparagus (YUCK!) - I'll
stick with steak....
DAVE <DAVIDG@CLAM.RUTGERS.EDU>
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