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Bearnaise Sauce

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3 tbsp white wine vinegar
1 tsp finely chopped shallot/green onion
4 whole peppercorns, crushed
  dash dried tarragon
  dash dried chervil
1 tbsp cold water
4   egg yolks
1/2 cup butter/margarine, softened
1 tsp snipped fresh tarragon/1/4 tsp dried

In a saucepan, combine vinegar, shallot/green onion, peppercorns, dash of tarragon, and dash of chervil.  Bring to boiling, reduce heat and simmer 30 seconds or until reduced in volume by 1/2.  Strain, discard solids.  Add cold water to herb liquid.

Beat egg yolks in the top of a double-broiler.  Slowly add herb liquid.  Add 2 tablespoons of the butter/margarine to the egg yolks; place over boiling water.  (Make like hollandaise).  Stir in 1 teaspoon fresh tarragon/1/4 teaspoon dried.  Season with salt, to taste.


01/13/2010 - Posted by | Sauces

1 Comment »

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