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OF THE 1940'S & 50'S






Béarnaise Sauce  Wire Whisk

When you want a sophisticated, yet simple, sauce to top your steak, Béarnaise Sauce fresh from the stove just can't be substituted.  This recipe is really easy and so tasty too.  Enjoy!

Your Host,  Brad

1 Tbl minced shallots or white ends of scallions
2 Tbl Vinegar
1/2 tsp dried tarragon
3 egg yolks
1/4 pound butter, melted
2 Tbl hot water
Dash of cayenne pepper
Salt to taste

Cook the shallots/scallions with vinegar and tarragon until reduced to 1 tablespoon; drain reserving the liquid and discard the solids.

Use a double boiler and place the egg yolks in the boiler top, and beat with a wire whisk until smooth.  Add the reserved vinegar liquid and gradually whisk in the melted butter, pour in a thin stream.  Slowly stir in 2 tablespoons hot water, the cayenne, and salt.  Continue to mix for 1 minute.  The sauce should be thickened.   You can add some fresh parsley, if desired.

Serve immediately, or you can keep for about an hour in the top of the double boiler on low simmer, but don't keep too long without refrigerating.

If your sauce "curdles", whisk in a teaspoon or two of boiling water, a drop at a time.  If this doesn't work put an egg yolk in a bowl and add the curdled sauce very slowly, beating with a whisk.  This may take a lot of time, but you will eventually have a smooth sauce.


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