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| Bearnaise Gramma's Recipe |
"This recipe is from my mother, and the quality bearnaise I ever tasted. Although it is a fattening deal with, it is really worth every calorie! Best served over a good steak and absolutely good on asparagus too! Or can be used in preference to hollandaise on eggs Benedict. To hold heat, keep it in double boiler over warm water (eliminated from heat) until ready to serve."
Ingredients :
- 1/four cup dry white wine
- 1/four cup rice vinegar
- 2 tablespoons chopped shallot
- 1 teaspoon chopped sparkling tarragon
- 1 teaspoon floor black pepper
- 6 big egg yolks
- 4 teaspoons hot water
- 1 teaspoon salt
- 1 sprint warm sauce
- 1 cup melted butter
Instructions :
| Prep : 10M | Cook : 16M | Ready in : 20M |
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- Combine white wine, vinegar, shallot, tarragon, and black pepper collectively in a saucepan; carry to a boil. Reduce warmth and simmer until combination is reduced to approximately 1/4 cup, 5 to 10 mins.
- Whisk egg yolks, warm water, salt, and hot sauce together in a bowl until very well mixed, about 2 mins.
- Pour white wine aggregate into the pinnacle of a double boiler over simmering water. Whisk egg yolk mixture into wine mixture till properly combined. Pour butter into aggregate and whisk until sauce is clean and thickened, approximately 5 minutes.
Notes :
- White wine vinegar can be utilized in vicinity of rice vinegar. Green onions can be utilized in region of shallots.
- You also can combination the egg yolk aggregate within the blender for 1 minute in place of whisking.
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