Bearnaise sauce

Yield: 1 servings

Measure Ingredient
1 cup White wine
1 tablespoon Tarragon vinegar
1 tablespoon Shallots - finely chopped
2 eaches Small stalks tarragon - coarsely chopped
1 each Small sprig parsley
1 each Small sprig chervil - finely chopped
2 eaches Peppercorns - bruised
3 eaches Egg yolks - lightly beaten
1 cup Butter
\N \N Dash cayenne
1 teaspoon Tarragon - finely chopped
1 teaspoon Chervil - finely chopped

Combine 1 cup white wine with 1 Tablespoon each of tarragon vinegar and finely chopped shallots, 2 small stalks of tarragon, sprig of parsley, sprig of chervil and peppercorns. Cook the mixture over high heat until it is reduced by one third and strain it. Cool it slightly. Stirring constantly and vigorously, add 3 egg yolks alternately with 1 cup butter, melted, or enough butter to make the sauce the consistency of heavy cream. Blend the sauce thoroughly over low heat, strain it through a fine sieve, and finish with a dash of cayenne and 1 teaspoon each of tarragon and chervil.

For meats or fish.

FOR SAUCE VALOISE: To 1 cup bearnaise sauce, add 1 teaspoon melted beef extract to give a light brownish color. For eggs or broiled chicken.

Source: Gourmet Cookbook, Volume I Calories per serving: Number of Servings: 1 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks:

Submitted By MICHELLE BASS On 12-31-94

Similar recipes