Sauce Bearnaise Ala San Francisco
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Sauces | 1 | 1/2 cups | |
INGREDIENTS
| 1/4 | c | Vinegar, White Wine |
| 1/4 | c | Wine, White Vermouth |
| 1 | T | Tarragon, fresh minced |
| 1 | T | Shallots, finely chopped |
| pn | Salt | |
| 1/8 | t | Peppercorns, White: |
| freshly ground | ||
| 3 | T | water |
| 3 | Egg yolks | |
| 2/3 | c | Butter |
| 2 | T | Parsley, fresh minced |
| Paprika |
INSTRUCTIONS
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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Nutrition (calculated from recipe ingredients)
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Calories: 1279
Calories From Fat: 1197
Total Fat: 136.4g
Cholesterol: 865.7mg
Sodium: 51.3mg
Potassium: 382.9mg
Carbohydrates: 10.3g
Fiber: <1g
Sugar: <1g
Protein: 10.8g