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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Béarnaise Sauce Recipe

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This recipe for Béarnaise Sauce is from The Half Dollar Collection, 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:  
2 egg yolks
8 ounces clarified butter
2 tablespoons minced shallot
6 ounces red wine vinegar
2 tablespoons chopped tarragon
Salt and pepper
Directions:
Directions:
1. Place shallots, vinegar and tarragon in a pan and reduce by 1/2.
2. Over a double boiler, whisk eggs until thickened and pale. Emulsify in butter, slowly (the top liquid, not the sediment), adding hot water as needed to keep sauce consistency.
3. Add tarragon reduction and salt and pepper to taste.
Number Of Servings:
Number Of Servings:
4 servings
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
from Chef David Moeller

 

 

 

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