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| 1/2 Tasse | white wine |
| 1 Esslöffel | onion minced |
| 2 Karton | peppercorns |
| 2 | Sprigs chopped tarragon 1 ts dried tarragon is ok) |
| 1 | Sprigs chervil |
| 2 Esslöffel | Tarragon vinegar |
| 1 Prise | parsley |
| 3 | Egg yolks beaten |
| 3/4 Tasse | butter melted |
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This is a recipe for Sauce Bearnaise - I had it on a cruise a few years ago and can guarantee it is Rich - no shortcuts allowed - but it does wonders for steak..etc... I tried several until this evolved - and I recommend small portions because it is sooooo rich - but sooooo good. Great for company...
Combine first 7 ingredients. Cook over direct heat until reduced by half. Allow to cool. Then add - Slowly - the egg yolks and butter. Correct seasoning to taste. Yield - 1 1/2 cups give or take.
(My husband puts this over broccoli; my mom over asparagus (Yuck!) - I'll stick with steak....
From the 'REcipeinternet: Recipes from Around the World' recipe list.
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