Sauce Bearnaise Recipe
Yield: 1 1/2 cupsRecipe by luhu.jp
Ingredients:
1/2 cup: White wine,
2 tbsp: Tarragon vinegar,
1 tbsp: Shallots, finely chopped
2: Peppercorns, crushed
2 Sprigs: of tarragon, chopped
1 Sprigs: of chervil, chopped
3: Egg yolks,
3/4 cup: Butter, melted
Directions:
This sauce is excellent on broiled and grilled red meats especially
beef and game steaks.
Combine the wine, vinegar, shallots, pepper and herbs in the top of a
double boiler. Cook over direct heat until the liquid is reduced by
half. Allow it to cool. Beating briskly while over hot water, add a
third at a time the eggs and butter. Beat steadily as the sauce
thickens.
Source from luhu.jp
beef and game steaks.
Combine the wine, vinegar, shallots, pepper and herbs in the top of a
double boiler. Cook over direct heat until the liquid is reduced by
half. Allow it to cool. Beating briskly while over hot water, add a
third at a time the eggs and butter. Beat steadily as the sauce
thickens.
Source from luhu.jp