Free Recipe Bearnaise Sauce #1
Recipe Type: Free Sauce Recipes
Recipe Preparation: boil
Cooking Temperature:
Recipe Serves: 4
Ingredients for Bearnaise Sauce #1 Recipe
3 Egg yolks at room temp.
c Clarified butter at room
-temp.
1/4 c Tarragon vinegar
2 tb Dried tarragon
1 ts Chopped shallots
3 Peppercorns
Salt to taste
Bearnaise Sauce #1 Preparation
Cook egg yolks in top of a double boiler over simmering water on medium heat, whipping constantly until tripled in volume. Remove from heat and whip in butter, a little at a time, until all is used. In a separate saucepan, combine vinegar, tarragon, shallots and peppercorns and cook until reduced by at least half. Strain the reduction into the egg mixture, squeezing the tarragon to extract all the liquid. (There should only be a small amount, about 1 tablespoon.) Stir until well blended. Place container in a pan of warm, not hot, water until serving time. CHE MONTROSE, HOUSTON. From the <Micro Cookbook Collection of French Recipes>. Downloaded from Glen’s MM Recipe Archive, .
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