Bearnaise Sauce
- 1 shallot
- 1/2 teaspoon ground white pepper
- Little chopped tarragon chervil
- 2 tablespoons white wine
- 5 egg yolks
- 1 pound sweet butter, melted
- 1 little chopped tarragon chervil
Chop shallot, cook with ground white pepper, tarragon chervil and white wine until no liquid is left. Cool it, then add the egg yolks stirring well. Cook in double boiler until it starts to thicken, add the melted sweet butter very slowly. Strain, season, add the second chopped chervil. Serve with broiled meat or chicken. Serves 5.
Submitted by May 28, 2009
15 min
30 min
45 min