|
|
|
Recipes>Bearnaise Sauce2 egg yolks 1 1/2 Tbsp. white wine vinegar 1/2 Tbsp. chopped onion 1/2 tsp. black pepper 1/2 tsp. tarragon Put vinegar, onion, pepper, and tarragon, in a small sauce pan over medium heat, and bring to a boil with constant stirring. Remove from heat, and place sauce pan on bowl of ice to cool mixture. Place the the mixture in a blender with egg yolks, and blend for about a minute. A few minutes before you are ready to serve meal, melt butter over medium heat. Drizzle hot butter into blender with other mixture with blender at high speed. Top meat with sauce, and serve immediately. This works very well on Filet Mignon.
|