Category - Sauces

SAUCE BEARNAISE

    Sauce Bearnaise

    4 tablespoons white wine vinegar
    2 tablespoons dried tarragon
    1/4 cup finely chopped shallots or scallions
    1/2 teaspoon salt
    Freshly-ground pepper
    3 tablespoons water
    3 egg yolks
    1/2 pound butter

    In a heavy nonreactive saucepan place the vinegar, tarragon, shallots, salt and pepper. Bring to a boil and cook down until moisture almost disappears. Add water and egg yolks and stir briskly with a wire whisk over low heat until the sauce has thickened to the consistency of mayonnaise. In another saucepan, melt butter. Cool butter to the touch and slowly, in a thin stream, add to the yolk mixture. Sauce should be warm, not hot.


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Title: Sauce Bearnaise
Category:  Sauces
Sauce Bearnaise

4 tablespoons white wine vinegar
2 tablespoons dried tarragon
1/4 cup finely chopped shallots or scallions
1/2 teaspoon salt
Freshly-ground pepper
3 tablespoons water
3 egg yolks
1/2 pound butter

In a heavy nonreactive saucepan place the vinegar, tarragon, shallots, salt and pepper. Bring to a boil and cook down until moisture almost disappears. Add water and egg yolks and stir briskly with a wire whisk over low heat until the sauce has thickened to the consistency of mayonnaise. In another saucepan, melt butter. Cool butter to the touch and slowly, in a thin stream, add to the yolk mixture. Sauce should be warm, not hot.



Recipe for Sauce Bearnaise - goodcooking.com