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Receta Don't Get Saucy with me, Bearnaise!
by Michael Swiney

Don't Get Saucy with me, Bearnaise!

This is a great sauce to put over...well, everything. It's great over pouched eggs, over steak, over veggies....I think I'll try it over a peanut butter and jelly sandwich. Ill let you know....

Calificación: 5/5
Avg. 5/5 1 voto
Tiempo de Prep: Francia French
Tiempo para Cocinar: Raciónes: 1 Cup

Ingredientes

  • 1/4 cup chopped tarragon leaves. I think dried leaves works well.
  • 2 shallots, minced
  • 1/4 cup champagne vinegar (sounds fancy, it's not).
  • 1/4 cup dry white wine
  • 3 egg yolks
  • 1 stick butter, melted
  • Salt and pepper

Direcciones

  1. In a small saucepan, combine the tarragon, shallots, vinegar and wine over medium-high heat. Bring to a simmer and cook until reduced by half. About 6-8 minutes. Remove from heat and set aside to cool.
  2. With the blender running, add 1/3 of the butter in a slow steady stream, once that is fully mixed, turn the blender speed up to high and add the remaining butter. Season with salt and pepper and set aside in a warm spot to hold the sauce.