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Béarnaise Sauce-Recipe/Day #52 Recipe

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This recipe for Béarnaise Sauce-Recipe/Day #52 is from Military Friends Cookbook, 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 Tbsp onion, minced finely
¼ cup white wine
1 tsp dried tarragon
½ Tbsp Chervil
3 egg yolks
3 Tbsp lemon juice
1 cup butter
Salt to Taste
Directions:
Directions:
1. Combine shallots or onion, white wine, tarragon and chervil in a saucepan. Cook over med-high heat and reduce by half
2. Remove from heat and allow to cool
3. Beat together lemon juice and egg yolks with a wooden spoon
4. Pour this mixture into the top of a simmering double boiler; add the butter, a little at a time, stirring constantly.
5. Add the reduced herb mixture and continue stirring until thickened into the desired consistency
6. Make sure the sauce NEVER comes to a boil. This will cause it to "break".
7. Serve immediately. (The sauce may also be set aside after step 5 and then slowly re-heated in a double boiler. If sauce were to break (separate or curdle), add an ice cube and stir back together.)

 

 

 

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