Béarnaise Sauce-While this sauce is truly only a variation of hollandaise, because of the short shelf life, it is usually prepared as a separate sauce.
Combine 1 cup white wine with 1 tablespoon each of tarragon vinegar and finely diced shallots, 2 small stalks tarragon, large dice, 1 small sprig parsley, 1 small sprig chervil, finely minced, and 2 bruised peppercorns. Cook the mixture over high heat until it is reduced by one third and strain it. Cool it slightly. Stirring constantly and vigorously, add 3 egg yolks, lightly beaten, alternately with 1 cup butter, melted, or enough butter to make the sauce the consistency of heavy cream, Blend the sauce thoroughly over low heat, strain it through a fine sieve, and finish with a dash of cayenne and a teaspoon each of finely minced tarragon and chervil. For meats or fish.
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