Bearnaise Sauce

* Exported from MasterCook Mac *

Bearnaise Sauce

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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8 ounces butter
1/4 cup red wine vinegar
1/4 cup white wine vinegar
2 tablespoons shallot -- chopped
1 tablespoon tarragon -- chopped
salt and pepper
4 egg yolk
water
1 whole lemon -- juiced

1. 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.

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

3. In a stainless steel bowl, beat the egg yolks with 1 tablespoon of 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.

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

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

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Per serving: 1929 Calories; 205g Fat (92% calories from fat); 16g Protein; 25g
Carbohydrate; 1347mg Cholesterol; 1913mg Sodium

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