Yield: 6 Servings
Measure | Ingredient |
---|---|
½ cup | White wine |
1 tablespoon | Minced onion |
2 cartons | Peppercorns |
2 \N | Sprigs chopped tarragon 1 ts dried tarragon is ok) |
1 \N | Sprigs chervil |
2 tablespoons | Tarragon vinegar |
1 pinch | Parsley |
3 \N | Egg yolks; beaten |
¾ cup | Melted butter |
Date: Fri, 1 Mar 96 14:53:10 EST submitted by: willirk@... (Kathie Williams) This is a recipe for Sauce Bearnaise - I had it on a cruise a few years ago and can guarantee it is RICH - no shortcuts allowed - but it does wonders for steak..etc... I tried several until this evolved - and I recommend small portions because it is sooooo rich - but sooooo good. Great for company...
Combine first 7 ingredients. Cook over direct heat until reduced by half.
Allow to cool. Then add - SLOWLY - the egg yolks and butter. Correct seasoning to taste. Yield - 1½ cups give or take.
(My husband puts this over broccoli; my mom over asparagus (YUCK!) - I'll stick with steak....
DAVE <DAVIDG@...>
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