Bearnaise sauce for meat fondue
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Dry white wine |
| 2 | tablespoons | Tarragon vinegar |
| 4 | Sprigs parsley | |
| 1 | small | Onion -- quartered |
| ½ | teaspoon | Tarragon |
| ½ | teaspoon | Chervil |
| 2 | Peppercorns | |
| 4 | Egg yolks | |
| ½ | teaspoon | Dry mustard |
| 2 | teaspoons | Lemon juice |
| dash | Tabasco sauce -- or | |
| Equivalent | ||
| ½ | cup | Butter -- melted |
Directions
Put wine, vinegar, parsley and onion into a blender; process briefly. (If your blender has a grate setting, process for two pulses on grate.) Pour the wine and vinegar mixture into a small saucepan; add tarragon, chervil and peppercorns. Bring to a boil; cook until the liquid has completely evaporated. Return to the blender container. Add egg yolks, dry mustard, lemon juice and tabasco. Cover and process; Remove the feeder cap from the blender lid and pour the melted butter in a steady stream while the blender continues to run, until the sauce is emulsified. Serve warm.
Makes 1 cup.
Posted to EAT-L Digest - 29 May 96 Date: Wed, 29 May 1996 23:08:55 -0400 From: "Ilene D. Warfield" <IWarfield2@...> Recipe By :