BEARNAISE SAUCE BY EMERIL

Grrrrrgh!
Course : Sauces
From: HungryMonster.com
Serves: 1 cup
 

Ingredients:

3 tablespoons white vinegar
3 tablespoons white wine
10 pieces peppercorns -- crushed
2 tablespoons shallots -- finely chopped
1 tablespoon tarragon -- chopped
1 tablespoon water
3 large egg yolks
1 cup unsalted butter -- melted
1 teaspoon Salt
1 teaspoon freshly ground black pepper
1 tablespoon parsley leaves -- finely chopped
 

Preparation:

In a saucepan, combine the vinegar, wine, peppercorns, shallots, and tarragon. Bring the liquid to a boil and reduce to 1 tablespoon. Add 1 tablespoon of water. Add the egg yolks and whisk, over low heat, until frothy, about 3 to 4 minutes. In a steady stream, add the butter until the sauce thickens. Season with salt and pepper. Strain the sauce through a chinois and set aside. Garnish with the parsley leaves.

 

Nutritional Information:

1871 Calories (kcal); 200g Total Fat; (95% calories from fat); 12g Protein; 10g Carbohydrate; 1134mg Cholesterol; 55mg Sodium