"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

BEARNAISE SAUCE Recipe

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This recipe for BEARNAISE SAUCE, by , is from WITH LOVE FROM THE THROGMARTIN FAMILY KITCHEN, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
JO THROGMARTIN (MAMS)
Added: Thursday, August 14, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1/4 cup white wine
2 tablespoons tarragon vinegar
2 teaspoons chopped fresh tarragon (or 1 teaspoon
dried tarragon),
1 tablespoon chopped shallots
1/4 teaspoon freshly ground pepper.

Directions:
Directions:
1. In a small saucepan combine: 1/4 cup white wine, 2 tablespoons tarragon vinegar, 2 tablespoons chopped fresh tarragon ( l teaspoon dried tarragon), 1 tablespoon chopped shallots, and 1/4 teaspoon freshly ground pepper. Bring liquid to a boil and cook rapidly until is reduced to about 2 tablespoons, or less.
2. Pour remaining liquid and seasonings into blender container, stir to blend,cover and blend on high speed fir 8 seconds.

Number Of Servings:
Number Of Servings:
makes 1-1/2 cups
Personal Notes:
Personal Notes:
Use over asparagus or eggs benedict.

 

 

 

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