Recipe Name Bearnaise sauce Submitted by mady Recipe Description This elegant Bearnaise sauce is a little tricky to make; cook it in a double boiler, if you have one, and stir continuously Quantity 2 Quantity Unit cups Prep Time (minutes) 5 Cook Time (minutes) 25 Ready In (minutes) 30

Ingredients Amount Measure Ingredient 2 tablespoons chopped Shallots 2 tablespoons dried tarragon 3/4 cup red wine vinegar 3 large egg yolks 1 lemon yields juice 1/4 cup (8 fl oz) water 1 dash salt 1/8 teaspoon cayenne pepper 1 cup butter Steps Sequence Step 1 In a heavy skillet, saute tarragon, red wine vinegar, and diced shallot over medium heat for 10 to 15 minutes, or until the mixture becomes paste-like. Remove from heat. 2 Combine egg yolks, 1/8 cup hot water, lemon juice, salt and pepper in the top of a double boiler or heavy pot, set over simmering water. Cook and stir until the mixture reaches the consistency of mayonnaise. Remove the mixture from heat. 3 Add the melted butter slowly, stirring continuously. If the mixture becomes too thick, thin with the remaining 1/8 cup of hot water. Add the tarragon, wine, vinegar, and shallot mixture and blend well.