Sauce bearnaise
1 1/2 cups
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | White wine |
| 2 | tablespoons | Tarragon vinegar |
| 1 | tablespoon | Shallots; finely chopped |
| 2 | Peppercorns; crushed | |
| 2 | Sprigs of tarragon; chopped | |
| 1 | Sprigs of chervil; chopped | |
| 3 | Egg yolks | |
| ¾ | cup | Butter; melted |
Directions
This sauce is excellent on broiled and grilled red meats especially beef and game steaks.
Combine the wine, vinegar, shallots, pepper and herbs in the top of a double boiler. Cook over direct heat until the liquid is reduced by half. Allow it to cool. Beating briskly while over hot water, add a third at a time the eggs and butter. Beat steadily as the sauce thickens. Submitted By JIM WELLER On 06-23-95