Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Sauces
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tb Vinegar, tarragon
1 t Tarragon leaves
6 Shallots
2 tb Wine, white
4 Egg yolks
1/4 ts Salt
1/4 ts Dijon mustard
1/8 ts Bovril (meat glaze)
1/8 ts Sauce Robert
1 c Butter
Escoffier's Sauce Robert is available at fine food
stores. Mince shallots. In small pan, heat tarragon
vinegar, tarragon, shallots, and wine, and simmer
until almost all liquid is absorbed. Blend mixture in
blender; add egg yolks, salt, mustard, Bovril, and
Sauce Robert. Blend for 15 seconds. Heat butter until
sizzling hot. Immediately pour hot butter in steady
stream into running blender. Blend until thick. Hint:
If you pack bearnaise sauce immediately into preheated
thermos, it will hold perfectly for 1 hour. This works
for hollandaise too.
