Sauce Bearnaise Ala San Francisco Recipe
Yield: 1 1/2 cupsRecipe by luhu.jp
Ingredients:
BEARNAISE SAUCE
1/4 cup: Vinegar, White Wine
1/4 cup: Wine, White Vermouth
1 tbsp: Tarragon, fresh, minced
1 tbsp: Shallots, finely chopped
pn Salt,
1/8 tsp: Peppercorns, White: freshly ground
3 tbsp: -water,
3: Egg yolks,
2/3 cup: Butter,
2 tbsp: Parsley, fresh, minced
Paprika,
Directions:
In a heavy saucepan (not aluminum) place the vinegar, wine, tarragon,
shallots, salt and pepper. Bring to a boil and cook down until
moisture almost disappears. Add the water. Let cool, strain through a
fine sieve into a saucepan and beat in 3 egg yolks, added one at a
time, beating well after each addition and stir briskly with a wire
whisk over low heat until the sauce has thickened to the consistency
of mayonnaise. In another saucepan, melt the butter. Cool butter to
the touch and slowly, in a thin stream, add to the yolk mixture. Beat
in parsley and paprika. Sauce should be warm, not hot. Serve with
grilled meats, poultry, fish, elephants.
Source from luhu.jp
shallots, salt and pepper. Bring to a boil and cook down until
moisture almost disappears. Add the water. Let cool, strain through a
fine sieve into a saucepan and beat in 3 egg yolks, added one at a
time, beating well after each addition and stir briskly with a wire
whisk over low heat until the sauce has thickened to the consistency
of mayonnaise. In another saucepan, melt the butter. Cool butter to
the touch and slowly, in a thin stream, add to the yolk mixture. Beat
in parsley and paprika. Sauce should be warm, not hot. Serve with
grilled meats, poultry, fish, elephants.
Source from luhu.jp
Tags
Sauces