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Bearnise Sauce Recipe

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This recipe for Bearnise Sauce, by , is from From Gail's Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Cooking Light, April 2009
Added: Sunday, September 13, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1/2 c unsalted butter
2 large egg yolks
2 tbsp cold water
1/8 tsp salt
3 tbsp dry white wine
3 tbsp white wine vinegar
1-1/2 tbsp minced shallots
3 tarragon sprigs
1/2 tsp chopped fresh tarragon
1/8 tsp black pepper

Directions:
Directions:
1. Place butter in a small saucepan over medium-low heat; cook 5 min or until completely melted. Carefully skim solids off the top with a spoon; discard solids. Slowly pour remaining butter out of the pan, leaving remaining solids in the pan; discard solids.
2. Combine egg yolks and 2 tbsp water in a small saucepan, stirring with a whisk until foamy. Place pan over medium heat, stirring constantly until mixture thickens slightly. Gradually add 1/4 c clarified butter, about 1 tbsp at a time, stirring with a whisk until each addition is incorporated and mixture is thick. Reserve remaining clarified butter for another use.
3. Combine wine, vinegar, shallots and tarragon. Cook until reduced to 2 tbsp. Strain through a sieve into butter mixture. Stir in salt, 1/8 tsp black pepper, and 1/2 tsp chopped fresh tarragon.

Preparation Time:
Preparation Time:
Yield: about 2/3 cup, serving size = 1 tbsp
Personal Notes:
Personal Notes:
Cal 63; fat 6.5g (sat 3.9g, mono 0.4g, poly 0.1g); protein 0.5g; carb 0.2g; fiber 0g; chol 57mg

 

 

 

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