Sauce bearnaise #2
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | White wine |
| 1 | tablespoon | Minced onion |
| 2 | cartons | Peppercorns |
| 2 | Sprigs chopped tarragon 1 ts dried tarragon is ok) | |
| 1 | Sprigs chervil | |
| 2 | tablespoons | Tarragon vinegar |
| 1 | pinch | Parsley |
| 3 | Egg yolks; beaten | |
| ¾ | cup | Melted butter |
Directions
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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