"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Bearnaise Sauce Recipe

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This recipe for Bearnaise Sauce, by , is from The George and Margaret Lucas Family Cookbook Vol. 2, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Cindy Smith
Added: Friday, April 17, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1/2 c. butter
4 beaten egg yolks
1 tsp. finely chopped shallot or green onion
3 tbsp. vinegar (I use tarragon vinegar and omit the dried tarragon)
1/4 tsp. dried tarragon, crushed
1/4 tsp. salt
1/8 tsp. white pepper

Directions:
Directions:
Cut butter into thirds and bring it to room temperature. In a small saucepan, combine vinegar, shallot/onion, tarragon, salt, and pepper. Bring to boiling; boil 2 minutes on high till reduced by about half. In the top of a double boiler combine yolks, 1 tbsp. water, and vinegar mixture. Add one piece of the butter. Place over the boiling water (upper pan should not touch water). Cook, stirring rapidly, till butter melts and sauce begins to thicken. Add remaining butter, a piece at a time, stirring constantly. Cook and stir until thickened (1 to 2 minutes). Immediately remove from heat. If sauce is too thick or if it curdles, immediately beat in 1 or 2 tbsp. of hot tap water.

Personal Notes:
Personal Notes:
I've tried several different recipes for Bernaise Sauce and this is the one that consistently turns out for me!

 

 

 

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