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Béarnaise sauce
Pre-prep. Instructions:
Make Clarified Butter
Equipment needed: whisk and stainless steel bowl.
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Yield:
Ingredients:
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Directions:
1. In a saucepan combine shallots, white pepper tarragon and vinegar. Bring to a boil and reduce till almost dry. Keep warm. 2. In a stainless steel bowl combine water and wine with yolks place bowl over a pot of simmering water(Bain Marie). Whip until the yolks form a ribbon. 3. Add the clarified butter gradually, whipping constantly. 4. Stir in tarragon reduction. Season to taste with salt.
This recipe furnished by the Chef Ben Web Site
written by Benjamin M. Goldberg
www.chefben.com