Bearnaise Sauce
1/4 CUP VINEGAR
1/4 CUP WHITE WINE
1 TSP DRY TARRAGON
1 TBS MINCED SCALLION
1/2 CUP MELTED BUTTER
3 YOLKS EGG
1/2 TSP SALT
1/4 TSP PEPPER
Combine vinegar, wine, pepper, scallions and tarragon in
saucepan. Cook over low heat until reduced to half, about
8 minutes. Strain mixture into top of double boiler. With
wire whisk or rotary beater, beat in beaten egg yolks and salt.
Cook over hot water until thickened. Beat in butter 1-tbs at a time.
Stir over heat till creamy, about 1 minute. Serve hot over beef or
fish fillets.
Yield: 4 Servings
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