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  Recipe Home » Sauces » Bernaise Sauce
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  Bernaise Sauce
  Category: Sauces
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 190
Ingredients:
1/4 cup Vinegar
1/4 cup White wine
1 tsp Tarragon, dry
1 tbsp Scallion, minced
1/2 cup Butter, melted
3 each Egg yolks
1/2 tsp Salt
1/4 tsp Pepper
Instructions:
Serve with beef or fish, yield 1 1/2 cups (6 tbls per serving).
Combine vinegar, wine, pepper, scallions and tarragon in saucepan.
Cook over low heat until reduced to half, about 8 minutes.Strain
mixture into top of double boiler. With wire wisk or rotary
beater,beat in beaten egg yolks and salt. Cook over hot water until
thickened.Beat in butter 1-tbl at a time. Stir over heat till creamy,
about 1 minute. Serve hot over beef or fish fillets.
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