| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Sauces | 1 | 1/2 cups | |
INGREDIENTS
| 1/4 | c | Vinegar, White Wine |
| 1/4 | c | Wine, White Vermouth |
| 1 | tb | Tarragon, fresh; minced |
| 1 | tb | Shallots; finely chopped |
| pn | Salt | |
| 1/8 | ts | Peppercorns, White: freshly ground water |
| 3 | Egg yolks | |
| 2/3 | c | Butter |
| 2 | tb | Parsley, fresh; minced |
| Paprika |
INSTRUCTIONS
BEARNAISE SAUCE In a heavy saucepan (not aluminum) place the vinegar, wine, tarragon, shallots, salt and pepper. Bring to a boil and cook down until moisture almost disappears. Add the water. Let cool, strain through a fine sieve into a saucepan and beat in 3 egg yolks, added one at a time, beating well after each addition and stir briskly with a wire whisk over low heat until the sauce has thickened to the consistency of mayonnaise. In another saucepan, melt the butter. Cool butter to the touch and slowly, in a thin stream, add to the yolk mixture. Beat in parsley and paprika. Sauce should be warm, not hot. Serve with grilled meats, poultry, fish, elephants. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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