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"What I like to drink most is wine that belongs to others."--Diogenes , 320 BC, Greek philosopher

Brennan's Bearnaise Sauce Recipe

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This recipe for Brennan's Bearnaise Sauce is from Roots & Ramblings 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 lb. Butter
4 Egg yokes
1 1/2 tsp. Red Wine Vinegar
Pinch of Cayenne Pepper
1 tsp. Salt
1 1/2 tsp Water
1 Tbsp. Tarragon Vinegar
1 Tbsp dry White Wine
1 Tbsp. Shallots, finely chopped
1 Tbsp. capers, drained
1 Tbsp. Chopped fresh Parsley
Directions:
Directions:
Melt the butter in a medium saucepan; skim and discard the milk solids from the top of the butter. Hold the clarified butter over very low heat while preparing the egg yolks.

Place the egg yolks, vinegar, cayenne, and salt in a large stainless steel bowl and whisk briefly. Fill a saucepan or Dutch oven large enough to accommodate the bowl with about 1 inch of water. Heat the water to just below the boiling point. Set bowl in the pan over the water, do not let the water touch the bottom of the bowl. Whisk the egg yolk mixture until slightly thickened then drizzle the clarified butter into the yolks, whisking constantly. If bottom of the bowl becomes hotter than warm to the touch, remove the bowl from the pan of water for a few seconds and let cool. When all of the butter is incorporated and the sauce is thick, beat in the water. Fold in the vinegar, wine,shallots, capers, and parsley.

Serve the Bearnaise immediately for keep in a warm place at room temperature until use.
Number Of Servings:
Number Of Servings:
2 Cups

 

 

 

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