Bernaise Sauce
1/2 cup white wine vinegar 5 shallots, minced 2 T. minced fresh tarragon 1/2 tsp. white pepper 4 egg yolks 1/2 cup boiling water 1 cup warm clarified butter salt 1 Tbsp chervil, minced (optional) Combine vinegar, shallots, 1 Tbsp tarragon, and pepper in saucepan. Bring to boil and cook, stirring constantly until liquid is almost totally evaporated. Remove saucepan from heat and let cool a few minutes. Add egg yolks one at a time, beating constantly with wire whisk; add the water and blend well; Put saucepan over very low |
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