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: 7585) Mirror: rec.food.recipes: Mon, May 24, 2004


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