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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Bearnaise Sauce Recipe

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This recipe for Bearnaise Sauce is from The Huiet Family Cookbook ,volumn II, 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 stick butter
1 egg yolk
2 tablespoons vinegar
2 tablespoons white wine
1 tablespoon shallots, finely chopped
1 teaspoon dried tarragon or 1 tablespoon fresh
1 tablespoon brown beef drippings, if available.
Directions:
Directions:
Boil vinegar, wine, shallots, tarragon and beef drippings until reduced by half. Cool slightly. Stir in egg yolk and butter over low heat, stirring constantly until mixture is thickened. Remove from heat and serve immediately.
Number Of Servings:
Number Of Servings:
2
Personal Notes:
Personal Notes:
This recipe can be doubled or tripled. Just keep the same proportions

 

 

 

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