MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Matthew's Bearnaise Sauce
Categories: Sauces, Vegetables, Wine, Herbs
Yield: 4 Servings
1/4 c White wine vinegar
1/4 c Dry white wine
1 tb Shallot; minced
1/2 ts Dried tarragon
1/4 ts Salt
1/8 ts Black pepper; ground
3 Egg yolks
1/2 c Butter; melted, hot
Combine the vinegar, wine, shallots, tarragon, salt, and pepper in
a small saucepan. Boil over medium-high heat until the liquid is
reduced to about 2 tb. Strain vinegar reduction into a large bowl;
set aside.
Bring several inches of water to a boil in a saucepan over high
heat, then reduce heat to low or medium-low to maintain the water
at a bare simmer. Whisk the egg yolks into the vinegar reduction,
then place the bowl over the simmering water. Whisk constantly
until the yolks have thickened and turned a pale lemon yellow
color. The mixture will form ribbons when the whisk is lifted from
the bowl. Once the yolk has reached this point, remove the bowl
from the simmering water.
Slowly pour the hot butter into the egg yolk mixture while
continuing to whisk vigorously. Do not stop whisking until all of
the butter is fully incorporated or the sauce will separate. Once
finished, the mixture will have become a thick and creamy sauce.
Serve immediately.
Recipe FROM:
http://allrecipes.com
Uncle Dirty Dave's Archives
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