Bearnaise Sauce With Condensed Cream Of Celery Soup Recipe
Ingredients
| Shallots or onions - 2 tablespoons, chopped | ||
| Tarragon | 1/4 Teaspoon, crushed | |
| Butter/Margarine | 2 Tablespoon | |
| Sauterne or other dry white wine - 1/2 cup | ||
| Tarragon vinegar - 1/2 teaspoon | ||
| Cream of celery | 1 Can (10oz), condensed | |
| Egg yolks | 2 | |
Directions
MAKING
1) Take a saucepan and melt butter in it. Cook shallots and tarragon in it until shallots are tender.
2) Stir in wine and vinegar and cook for few more minutes. Remove from heat and stir in soup and egg yolks.
3) Place back on the flame and cook over low heat, stirring constantly until thickened.
SERVING
4) Serve the sauce over broiled fish or sliced cooked beef.
1) Take a saucepan and melt butter in it. Cook shallots and tarragon in it until shallots are tender.
2) Stir in wine and vinegar and cook for few more minutes. Remove from heat and stir in soup and egg yolks.
3) Place back on the flame and cook over low heat, stirring constantly until thickened.
SERVING
4) Serve the sauce over broiled fish or sliced cooked beef.
Chef
