Side Pannel
Bearnaise Sauce for Meat Fondue
Bearnaise Sauce for Meat Fondue
- Recipe Submitted by ADMIN on 09/26/2007
Category: Sauces
Ingredients List
- 2 tb Dry white wine
- 2 tb Tarragon vinegar
- 4 Sprigs parsley
- 1 sm Onion -- quartered
- 1/2 ts Tarragon
- 1/2 ts Chervil
- 2 Peppercorns
- 4 Egg yolks
- 1/2 ts Dry mustard
- 2 ts Lemon juice
- ds Tabasco sauce -- or
- Equivalent
- 1/2 c Butter -- melted
Directions
Put wine, vinegar, parsley and onion into a blender; process briefly. (If
your blender has a grate setting, process for two pulses on grate.) Pour
the wine and vinegar mixture into a small saucepan; add tarragon, chervil
and peppercorns. Bring to a boil; cook until the liquid has completely
evaporated. Return to the blender container. Add egg yolks, dry mustard,
lemon juice and tabasco. Cover and process; Remove the feeder cap from
the blender lid and pour the melted butter in a steady stream while the
blender continues to run, until the sauce is emulsified. Serve warm.
Makes 1 cup.
your blender has a grate setting, process for two pulses on grate.) Pour
the wine and vinegar mixture into a small saucepan; add tarragon, chervil
and peppercorns. Bring to a boil; cook until the liquid has completely
evaporated. Return to the blender container. Add egg yolks, dry mustard,
lemon juice and tabasco. Cover and process; Remove the feeder cap from
the blender lid and pour the melted butter in a steady stream while the
blender continues to run, until the sauce is emulsified. Serve warm.
Makes 1 cup.
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