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3 egg yolks
Bearnaise Sauce
2/3 c. melted
butter (unsalted)
Wonderful with steamed artichokes.
•
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1 T. dried tarragon
1/4 c. dry white
Combine wine, vermouth, shallot and tarragon in small
saucepan. Boil down to half of the original quantity
wine or white wine
vinegar with
tarragon
(
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.
•
1/4 c. dry
vermouth
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•
1/2 chopped shallot
white pepper
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.
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