Bearnaise Sauce

Title:
Bearnaise Sauce

Yield:
1 Servings

Categories:
Sauces,
Marinades




Ingredients:





   1/2 c  White wine


     1 tb Finely chopped shallots or


          -scallions


   1/2 ts Chopped fresh tarragon (to


          -taste)


     3    Egg yolks; (3 to 4)


   1/2 ts Salt


   1/2 c  Butter






 Combine wine, shallots and tarragon, and cook until wine is reduced to a


 mere glaze. Combine glaze with egg yolks and salt in blender. Heat butter


 until bubbling hot. Turn blender on and off once quickly to blend


 ingredients. Turn on again and gradually pour melted butter in steady


 stream until sauce thickens. Additional tarragon or parsley may be folded


 into sauce. Excellent on broiled beef, fish or eggs.


 


 Recipe by: From Omaha Steaks Good Life Cookbook, Vol. 24 Posted to


 MC-Recipe Digest V1 #761 by C4 
on Aug 26, 1997