Sauce bearnaise #1

Yield: 4 Servings

Measure Ingredient
½ cup White wine
4 tablespoons Tarragon vinegar
1 tablespoon Finely chopped shallots
1 pinch Chopped taragon
1 pinch Coarse black pepper
1 pinch Salt
3 \N Egg yolks
¾ cup Butter; softened at room temp.
\N \N Cayenne pepper
\N \N Chopped tarragon
\N \N Chopped chervil

Place the first six ingredients in the top of a double boiler and boil over direct heat until reduced by half. Remove from heat, strain, and cool.

Return the wine sauce to the double boiler and add the egg yolks and butter a little at a time, beating constantly over moderate heat until well blended. Season with cayenne, tarragon, and chervil.

SCANDIA

SUNSET BLVD., LOS ANGELES.

FOR USE IN KALVFILET OSKAR.

From the <Micro Cookbook Collection of French Recipes>. Downloaded from Glen's MM Recipe Archive, .

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