Bearnaise Sauce |
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| Servings | Prep. Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 1/2 teaspoon coars-cracked black pepper | 1/2 tablespoon whole tarragon leaves | 4 tablespoons white wine vinegar |
| 1/4 cup chopped shallots or yellow onion | 1/2 cup beef stock | 1/2 cup dry red wine |
| 1 | In a small frying pan simmer the black pepper, tarragon, and vinegar until the vinegar is almost gone. Add some shallots or yellow onion, and simmer for a moment. Add the beef and wine. Reduce the liquid to half. |
| 2 | This is reduced bearnaise. Keep in closed container in your refrigerator. When you want to make bearnaise sauce, simply add a little of this reduction to hollandaise. |
| 3 | Bearnaise! Fine on beef steaks or hamburger. |