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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Bearnise Sauce Recipe

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This recipe for Bearnise Sauce is from From Gail's Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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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