Sauce bearnaise

Yield: 1 1/2 cups

Measure Ingredient
½ cup White wine
2 tablespoons Tarragon vinegar
1 tablespoon Shallots; finely chopped
2 \N Peppercorns; crushed
2 \N Sprigs of tarragon; chopped
1 \N Sprigs of chervil; chopped
3 \N Egg yolks
¾ cup Butter; melted

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

Similar recipes