Bernaise Sauce- Great Chefs

* Exported from MasterCook *

BERNAISE SAUCE - GREAT CHEFS

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Sauces

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 lb Butter
4 lg Egg yolks, at room
-- temperature
1 1/2 tb Sauce, Worcestershire
2 tb Wine, red
1 pn Pepper, cayenne
2 tb Wine, Chablis
Salt (to taste)
1 tb Wine, white
2 ts Tarragon, dried, finely
-- crumbled

Melt the butter in a skillet over a medium flame.
Do NOT burn the butter. When the butter is completely
melted, remove the skillet from the burner.

Place the egg yolks, lemon juice, Worcestershire
sauce, red wine and cayenne pepper in the top of a
double boiler. The water in the bottom pan should not
touch the top pan and should be simmering, not rapidly
boiling.

Using a wire whisk, beat the egg-yolk mixture
until it thickens and a sheen forms, approximately 3
minutes, but no more than 5 minutes.

In a slow, steady stream, begin adding the melted
butter with a ladle, whipping it with a wire whisk.
Continue until all of the butter has been added.

Add the Chablis and whip well. The sauce should
be light and fluffy.

In a small saucepan heat 1 tablespoon white wine
and the tarragon leaves until the liquid evaporates.
Remove from the heat and add to the sauce, mixing well.

Hold the sauce at room temperature until serving
time.

Source: Great Chefs of New Orleans, Tele-record
Productions
: Box 71112, New Orleans, Louisiana - 1983
: Chef Gerhard Brill, Commander's Palace
Restaurant, New Orleans



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