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| Sauce Bearnaise Ala San Francisco Recipe |
Category: Sauce
Rating:
N/A
Servings: 1
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Ingredients
----BEARNAISE SAUCE----
1/4 cup vinegar, white wine
1/4 cup wine, white vermouth
1 tablespoon tarragon, fresh; minced
1 tablespoon shallots; finely chopped
1 pinch salt
1/8 teaspoon peppercorns, white: freshly ground; water
3 egg yolks
2/3 cup butter
2 tablespoon parsley, fresh; minced
1 paprika
Cooking Directions:
In a heavy saucepan (not aluminum) place the vinegar, wine, tarragon, shallots, salt and pepper. Bring to a boil and cook down until moisture almost disappears. Add the water. Let cool, strain through a fine sieve into a saucepan and beat in 3 egg yolks, added one at a time, beating well after each addition and stir briskly with a wire whisk over low heat until the sauce has thickened to the consistency of mayonnaise. In another saucepan, melt the butter. Cool butter to the touch and slowly, in a thin stream, add to the yolk mixture. Beat in parsley and paprika. Sauce should be warm, not hot. Serve with grilled meats, poultry, fish, elephants.
sauce
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