prt-51 - scale=1| serves8

Recipe to Print-Béarnaise Sauce - Copy - Copy - Copy - Copy - Copy - Copy - Copy - Copy - Copy - Copy - Copy - Copy - Copy

$scale_by Recipe Name: Béarnaise Sauce - Copy - Copy - Copy - Copy - Copy - Copy - Copy - Copy - Copy - Copy - Copy - Copy - Copy Source: Submitted by: Last Modified: Course: Sauce Used in Baskets: No Base: Egg Kosher: No Ethnicity: French Kosher for Passover: No Preparation Time: 0.00 Minutes Number of Servings: 8 Inactive Prep Time: 0.00 Minutes Original Num Servings: 8 Cooking Time: 0.00 Minutes Heart Healthy: No Oven Temp: 0 Approx. Cost/Serving: $0.57 # Sides Included: 0 Difficulty: Easy Yields : 0 Tested: Yes Wine Type: Wine Suggestion: Equipment Needed: Suggested Sides: Comments: Yields 2 cups.

Ingredients: Directions: Clarify the butter. Keep warm, not hot. Combine peppercorns, salt, vinegar, tarragon and shallots in a stainless steel saucepan. Reduce au sec. Remove from heat and add cold water. Strain reduction into bowl. Add yolks and beat well. Hold over a hot water bath and beat yolks until they are thickened and creamy. Pull off heat occasionally. Remove bowl from heat, Using a ladle, slowly add butter. Beat constantly. If it is too thick, add a little lemon juice. When all the butter is added, beat in juice to taste and adjust seasonings with salt and cayenne. Strain and keep warm for service.

Nutrition per Serving:
Calories:	0	Total Carbs:	0.0	Net Carbs:	0.0
Cholesterol:	0.0	Fat:	0.0	Protein:	0.00
Fiber:	0.00	Sodium:	0.00