Bernaise sauce for steak
1 Servings
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | White wine |
| 2 | tablespoons | Tarragon |
| 2 | tablespoons | Vinegar |
| 1 | tablespoon | Tarragon |
| 1 | tablespoon | Chopped shallots |
| 3 | Egg yolks | |
| 2 | tablespoons | Fresh lemon juice |
| ⅛ | teaspoon | Ground red pepper |
| ½ | cup | Butter; melted |
In a small saucepan, combine vinegar, tarragon, and shallots. Cook rapidly until liquid is almost totally reduced. In a blender or processor combine egg yolks, lemon juice and pepper. Slowly add butter. Add cooked herb mixture. Blend until thick. Serve hot on steak.
Posted to MC-Recipe Digest by Gr8seeksM8@... on Feb 14, 1998