"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Sauce- Steak Bearnaise Recipe

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This recipe for Sauce- Steak Bearnaise, by , is from Bodell Bistro From the Ol' Green Pot, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mitzi McBride
Added: Thursday, May 10, 2007

Category:
Category:

Ingredients:  
Ingredients:  
*1 c. dry chardonnay
1 minced shallot (or 1 Tbls minced red onion)
1 Tbls. minced FRESH Taragon (leaves only NOT stems)

Directions:
Directions:
Boil first 4 ingredients until reduced by 1/2 (cooking out all the alcohol).
Shallots should be very tender. Remove from heat. Whisk in 1/4 c. mustard, 1/4 c. lemon juice, 3/4 c. mayo, 1 tsp. accent. Whisk briskly until VERY smooth.

Personal Notes:
Personal Notes:
*Williams Sanoma carries a Chardonnay Wine Reduction that has no alcohol. You would substute 3 Tbls. of this for the above wine w/ 1/4 - 1/2 c. water.

This is great over steak and asparagus.

 

 

 

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