| 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
A Message from our Provider:
“Jesus Christ: the name on everybody’s lips”