*  Exported from  MasterCook Mac  *

                             Bearnaise Sauce

Recipe By     :
Serving Size  : 1    Preparation Time :0:00
Categories    : Sauces

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   8      oz            Butter
     1/4  c             Red wine vinegar
     1/4  c             White wine vinegar
   2      tb            Shallot -- chopped
   1      tb            Tarragon * -- chopped
                        Salt & pepper
   4                    Egg yolk
                        Water
   1                    Lemon -- juice of

* "Roland" tarragon packed in vinegar is the best if you can find it.

Clarify the butter by heating slowly. When it stops inging it's
clarified and you can pour off the top part the solids will be in the
bottom of the pan. Keep warm.

In a small saucepan, heat the vinegars with the shallots, tarragon,
salt, and pepper. Let boil slowly until all the liquid has been
reduced.

In a stainless steel bowl, beat the egg yolks with 1 tb water over a
double boiler on a low flame. This will create a lot of volume to the
yolks while cooking them. Beath until you reach the ribbon stage.

Stir in the clarified butter, very slowly, as you would do for a
mayonnaise. Add the reduction.

Correct the seasonings with salt, pepper, and lemon juice. Keep in a
warm place for up to 3 hours.

Per serving: 1929 Cal; 205 g Fat (92% CFF); 16 g Protein; 25 g Carbs;
1347 mg Cholesterol; 1913 mg Sodium


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