10410 Béarnaise Sauce Tue Aug 15 17:42:00 -0700 2006 Fri Jan 30 14:56:06 -0800 2009 French Licensed http://www.chow.com/recipes/10410 Fri, 30 Jan 2009 22:56:06 GMT The classic, made with tarragon The classic, made with tarragon. The classic, made with tarragon.

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  • Heat 3/4 pound butter until barely melted and set aside.
  • Combine 2 tablespoons white wine, 3 tablespoons chopped fresh tarragon (or 1 tablespoon dried tarragon), 2 chopped shallots, 2 tablespoons tarragon vinegar or red wine vinegar, and salt and black pepper to taste in a small nonreactive pot. Boil slowly until almost all the liquid has cooked away, leaving a moist paste. Cool.
  • Transfer the paste to the top of a double boiler with boiling water in the bottom portion. Whisk in 4 egg yolks and 2 tablespoons water. Heat, whisking constantly, until the mixture is fluffy and thickened.
  • Remove the top of the double boiler from the heat and beat in the melted butter very slowly, whisking constantly. Correct the seasonings and keep the sauce warm over steaming water until ready to serve over chicken, fish, or steak.
    • ]]>     http://www.chow.com Aliza Green 67 Condiment/Sauce 3/4 pound butter (3 sticks)

    ]]>     2 tablespoons white wine

    ]]>     3 tablespoons chopped fresh tarragon (or 1 tablespoon dried tarragon)**

    ]]>     94 2 chopped shallots

    ]]>     225 2 tablespoons tarragon vinegar or red wine vinegar

    ]]>     4 egg yolks

    ]]>     2 tablespoons water

    ]]>     559 tarragon 952 butter sauce 142 sauce 70 chicken 349 fish 575 steak 953 emulsify 954 emulsification 744 indulgent 435 vegetarian 3979 bearnaise 1023 aliza green 14755 field guide to herbs and spices