Bearnaise Sauce Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
COMBINE IN THE TOP OF A DOUB,
1/4 cup: WHITE WINE,
2 tbsp: TARRAGON VINEGAR,
1 tbsp: FINELY CHOPPED SHALLOTS OR O,
2: CRUSHED WHITE PEPPERCORNS,
2 SPRIGS: TARRAGON, CHOPPED
1 SPRIG: CHERVIL, FINELY CHOPPE
1 SPRIG: PARSLEY, MINCED
3: EGG YOLKS,
3/4 cup: ELTED BUTTER,
SEASON TO TASTE,
Directions:
COOK OVER DIRECT HEAT UNTIL REDUCED BY HALF. IF YOU HAVE USED DRIED
TARRAGON OR COARSELY CHOPPED ONION, STRAIN THE MIXTURE. ALLOW TO
COOL. THEN BEATING BRISKLY OVER NOT IN HOT WATER, ADD ALTERNATELY
LAST THREE INGREDIENTS A LITTLE AT A TIME AND BEAT STEADILY SO THEY
ARE WELL COMBINED. WHEN YOU HAVE ADDED ALL THE BUTTER, THE SAUCE
SHOULD HAVE THE CONSISTENCY OF HOLLANDAISE. THIS MAKES 1 1/2 CUPS.
Source from luhu.jp
TARRAGON OR COARSELY CHOPPED ONION, STRAIN THE MIXTURE. ALLOW TO
COOL. THEN BEATING BRISKLY OVER NOT IN HOT WATER, ADD ALTERNATELY
LAST THREE INGREDIENTS A LITTLE AT A TIME AND BEAT STEADILY SO THEY
ARE WELL COMBINED. WHEN YOU HAVE ADDED ALL THE BUTTER, THE SAUCE
SHOULD HAVE THE CONSISTENCY OF HOLLANDAISE. THIS MAKES 1 1/2 CUPS.
Source from luhu.jp
Tags
Sauces