Bearnaise Sauce Recipe
You ask why I am excited about sharing this Bearnaise Sauce recipe with you? Simply because I think that this is the best recipe of Bearnaise Sauce in the world. The Bearnaise Sauce is made with Eggplant Eggs which is easy to find at any grocery store. This Bearnaise Sauce when served as Side Dish is sure to please your family members. Am I hearing a thank you from you for sharing this Bearnaise Sauce recipe?
Ingredients
1/4 cup white-wine vinegar
1 tablespoon minced green onion
1 1/2 teaspoons tarragon
1/4 teaspoon coarsely ground black pepper
2 egg yolks
3/4 cup butter or margarine
1 tablespoon chopped parsley
Directions
1. In double-boiler top, combine wine vinegar, green onion, tarragon, and pepper. Over high heat, heat to boiling. Boil about 3 minutes or until vinegar is reduced to about 1 tablespoon.
2. Place double-boiler top over hot, not boiling, water in double-boiler bottom. With wire whisk, beat in egg yolks and cook, beating constantly, until mixture thickens slightly. Add butter or margarine, a tablespoon at a time beating constantly with wire whisk until butter melts and mixture thickens. Stir in parsley. Keep sauce warm over hot, not boiling, water.
2. Place double-boiler top over hot, not boiling, water in double-boiler bottom. With wire whisk, beat in egg yolks and cook, beating constantly, until mixture thickens slightly. Add butter or margarine, a tablespoon at a time beating constantly with wire whisk until butter melts and mixture thickens. Stir in parsley. Keep sauce warm over hot, not boiling, water.
