Bearnaise Sauce Cuisine: Sauces Category: Sauces Servings: 1 Ingredients: COMBINE IN THE TOP OF A DOUB 1 SPRIG CHERVIL; FINELY CHOPPE 1/4 c WHITE WINE 1 SPRIG PARSLEY; MINCED 2 tb TARRAGON VINEGAR 3 EGG YOLKS 1 tb FINELY CHOPPED SHALLOTS OR O 3/4 c ELTED BUTTER 2 CRUSHED WHITE PEPPERCORNS SEASON TO TASTE 2 SPRIGS TARRAGON, CHOPPED Instructions: COOK OVER DIRECT HEAT UNTIL REDUCED BY HALF. IF YOU HAVE USED DRIED TARRAGON OR COARSELY CHOPPED ONION, STRAIN THE MIXTURE. ALLOW TO COOL. THEN BEATING BRISKLY OVER NOT IN HOT WATER, ADD ALTERNATELY LAST THREE INGREDIENTS A LITTLE AT A TIME AND BEAT STEADILY SO THEY ARE WELL COMBINED. WHEN YOU HAVE ADDED ALL THE BUTTER, THE SAUCE SHOULD HAVE THE CONSISTENCY OF HOLLANDAISE. THIS MAKES 1 1/2 CUPS. Click Here To Return To The Recipe List  This Page Generated By: Cookbook Wizard For Windows Recipe Software