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Bearnaise Sauce Recipe

   
 

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     Bearnaise Sauce

Category   Sauces
Sub Category   None
Preptime   30mins

Ingredients
¾ cup dry white wine
1 tablespoon tarragon or cider vinegar
1 tablespoon finely chopped onion
½ teaspoon diced tarragon
2 teaspoons finely chopped parsley
2 teaspoons freshly ground black pepper
3 egg yolks
125g butter, melted.
 

Instructions
Popular with steak, fish or vegetables, it is similar in preparation to Hollandaise. Clarified butter may be used. If sauce curdles add 1 - 2 tablespoons iced water and whisk well.
Methods- Combine wine, vinegar, onion, tarragon, parsley and black pepper in a small saucepan and simmer until reduced by two-thirds. Cool. Whisk egg yolks in the top part of a double boiler. Place over hot water and whisk in strained wine mixture. Gradually add butter whisking continually until light and fluffy. Makes- approximately 11/2 cups


Originally Submitted
2/1/2013





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