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"Always remember: If you're alone in the kitchen and you drop the lamb, you can always just pick it up. Who's going to know?"--Julia Child

EWJ Béarnaise Sauce Recipe

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This recipe for EWJ Béarnaise Sauce is from Entertain With Jane, 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:  
4 egg yolks
4 T salted butter
5 T white wine
2 T tarragon vinegar
1 T minced shallots
Lemon juice
2 T minced fresh tarragon
Pepper
Directions:
Directions:
n a sauce pan mix wine, vinegar, shallots, black pepper and reduce it to about 2 T. Strain mixture and add about 4 drops of cold water. Place mixture in a double boiler on low heat. Cut up the butter, add half of the butter to the mixture and melt. Gradually add remaining butter, stir constantly. Gradually add the beaten eggs a little at a time and stir carefully until mixture thickens. Add a few drops of lemon juice and cold water. Remove from heat and stir in minced tarragon. Use immediately over meat. NOTE: the water in the double boiler should never boil!)

 

 

 

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