Clay Street Deli and Annie's Pantry

Salads, Dressings, & Sauces · Page 27

Bearnaise Sauce (author's favorite)

Ingredients

  • 2 Tbs chopped green onion
  • 1/2 tsp tarragon leaves
  • 1 cup white wine
  • 1/2 cup vinegar
  • 1/4 tsp crushed peppercorn
  • 2 pinches salt
  • 4 egg yokes
  • 16 oz. clarified butter (just melted will do)

Instructions

Place onion, peppercorns, tarragon, wine, salt and vinegar in small sauce pan. Cook slowly until liquid is nearly evaporated. Strain, set aside and cool. Place 4 egg yokes in bowl, add strained liquid and place over boiling water. Whip vigorously until eggs foam up. Pour butter in a small steady stream beating constantly until mixture thickens and forms soft peaks.

© 1986 Clay Street Deli and Annie's Pantry™. All rights reserved including the right to reproduce this book or parts thereof in any form. Printed page 27.