Recipe - Sauce Bernaise
Categories: Sauces, Sauce Bernaise
One half cup Wine
2 tablespoon Tarragon vinegar
1 tablespoon Onions, chopped
2 Peppercorns, crushed
2 Tarragon sprigs, chopped
1 Parsley sprigs, chopped
3 Egg yolks
Three fourths cup Butter
Cook first 6 ingredients over direct heat until reduced by half. Strain
mixture and cool. Before serving; in top of double boiler over hot (not
boiling) water, alternately beat in yolks and melted butter.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
Sauce Bernaise recipe makes 4 Servings
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