Béarnaise Sauce PDF Print E-mail
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Wednesday, 22 June 2011 23:02

Missy 1 tsp crushed tarragon 1 tsp tarragon vinegar 1 TBS vermouth 1 tsp chives 3 egg yolks 1/8 tsp white pepper 1/8 tsp salt 1 stick butter, melted & hot Into a blender, allow tarragon and chives to soak in vinegar...

 

  • 1 tsp crushed tarragon
  • 1 tsp tarragon vinegar
  • 1 TBS vermouth
  • 1 tsp chives
  • 3 egg yolks
  • 1/8 tsp white pepper
  • 1/8 tsp salt
  • 1 stick butter, melted & hot
  1. Into a blender, allow tarragon and chives to soak in vinegar and vermouth for 5 minutes
  2. While blending add, egg yolks, pepper, and salt
  3. Add hot butter a small amount at a time to insure thickening

Makes about 1/2 cup

 

Last Updated on Tuesday, 19 July 2011 02:47