Bearnaise Sauce
 
3   egg yolks
2/3 cup  melted butter (unsalted)
1 Tbsp  dried tarragon
1/4 cup  dry white wine or white wine vinegar with
  tarragon
1/4 cup  dry vermouth
1/2   chopped shallot
  white pepper
 
combine wine, vermouth, shallot and tarragon in small saucepan. boil down 
to half of the original quantity (approximately 1/4 cup should remain). 
strain. put egg yolks in cold double boiler. water in double boiler 
should not touch bottom of upper pan. beat with flat bottomed whisk until 
they look creamy and lemony. over medium heat, slowly add melted butter 
while continuously stirring. when all butter has been added, immediately 
add strained tarragon mixture (do not overcook once butter has been 
added). adding tarragon mixture will make the sauce very thin. continue 
stirring and cooking over medium to low heat until sauce starts to 
thicken. do not let sauce get too thick; it will continue to thicken once 
removed from heat. add a few shakes of white pepper to taste. remove from 
heat immediately. serves 2. 
 
 
-- 
(ID: 4158) Mirror: rec.food.recipes: Sun, Jan 2, 2005


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