Sauces recipes

BEARNAISE SAUCE BY EMERIL

Course : Sauces
Serves: 1 cup

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Ingredients:

3 tablespoons white vinegar

3 tablespoons white wine

10 pieces peppercorns -- crushed

2 tablespoons shallots -- finely chopped

1 tablespoon tarragon -- chopped

1 tablespoon water

3 large egg yolks

1 cup unsalted butter -- melted

1 teaspoon Salt

1 teaspoon freshly ground black pepper

1 tablespoon parsley leaves -- finely chopped

Preparation / Directions:

In a saucepan, combine the vinegar, wine, peppercorns, shallots, and tarragon. Bring the liquid to a boil and reduce to 1 tablespoon. Add 1 tablespoon of water. Add the egg yolks and whisk, over low heat, until frothy, about 3 to 4 minutes. In a steady stream, add the butter until the sauce thickens. Season with salt and pepper. Strain the sauce through a chinois and set aside. Garnish with the parsley leaves.

Nutritional Information:

1871 Calories (kcal); 200g Total Fat; (95% calories from fat); 12g Protein; 10g Carbohydrate; 1134mg Cholesterol; 55mg Sodium

BEARNAISE SAUCE BY EMERIL

Ingredients:

Preparation / Directions:

Nutritional Information:

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