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Bernaise Sauce Recipe

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This recipe for Bernaise Sauce, by , is from The Ledbetter Family Cookbook, 4th Edition, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
LucyYounger Ledbetter
Added: Saturday, February 28, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1/2 cup white vinegar
1 Tablespoon tarragon vinegar
1 Tablespoon shallots, finely chopped
1/2 pound melted butter
1 small sprig parsley, finely chopped
Dash cayenne pepper
3 egg yolks, beaten

Directions:
Directions:
Combine vinegars, shallots, and parsley. Cook on medium until mixture is reduced to 2/3 of its original volume. Cool slowly. Add 3 egg yolks, stirring constantly, alternating with melted butter, until the mixture becomes the consistency of heavy cream. Add a dash of cayenne pepper. If desired, add 1 teaspoon chopped tarragon leaves and additional chopped parsley. Serve with beef fondue.

 

 

 

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