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---------- Recipe via Meal-Master (tm) v8.03 Title: BERNAISE SAUCE Categories: Sauces Yield: 4 servings 1/4 c Vinegar 1/4 c White wine 1 ts Tarragon, dry 1 tb Scallion, minced 1/2 c Butter, melted 3 ea Egg yolks 1/2 ts Salt 1/4 ts Pepper Serve with beef or fish, yield 1 1/2 cups (6 tbls per serving). Combine vinegar, wine, pepper, scallions and tarragon in saucepan. Cook over low heat until reduced to half, about 8 minutes.Strain mixture into top of double boiler. With wire wisk or rotary beater,beat in beaten egg yolks and salt. Cook over hot water until thickened.Beat in butter 1-tbl at a time. Stir over heat till creamy, about 1 minute. Serve hot over beef or fish fillets. ----- Plain Text Version of This Recipe for Printing or Saving | |
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