Beamaise Sauce Recipe
If you are tired of all other relishes for your steaks or pot roasts, just try out this mindblowing Beamaise Sauce ! Feel free to suggest about this Beamise Sauce !
Ingredients
2 tablespoons dry white wine (Chablis)
1 tablespoon white vinegar
2 teaspoons chopped onion
1/2 teaspoon dried tarragon
1 cup butter (1/2 pound)
3 egg yolks
1 tablespoon water
Dash cayenne pepper
Directions
Combine the wine, vinegar, onion, and tarragon in a saucepan.
Heat and reduce to 1 tablespoon.
Add butter and heat until bubbly; do not brown.
Place egg yolks, water, and pepper in processor bowl.
Process with the metal blade until light, about 15 seconds.
Dribble the hot butter (it must be hot or it will not thicken the egg yolks) through the tube with the motor running.
Add slowly, drop by drop, at first.
Then add remainder in a scant, steady stream.
Serve at once while warm, or chill and serve cold with steak or pot roast.
Heat and reduce to 1 tablespoon.
Add butter and heat until bubbly; do not brown.
Place egg yolks, water, and pepper in processor bowl.
Process with the metal blade until light, about 15 seconds.
Dribble the hot butter (it must be hot or it will not thicken the egg yolks) through the tube with the motor running.
Add slowly, drop by drop, at first.
Then add remainder in a scant, steady stream.
Serve at once while warm, or chill and serve cold with steak or pot roast.
