Bearnaise Sauce

1/4 cup Vinegar
1/4 cup White Wine
1 tsp Dry Tarragon
1 tbs Minced Scallion
1/2 cup Melted Butter
3 Yolks Egg
1/2 tsp Salt
1/4 tsp Pepper

*** Combine vinegar, wine, pepper, scallions and tarragon in saucepan. Cook over low heat until reduced to half, about 8 minutes. Strain mixture into top of double boiler. With wire whisk or rotary beater, beat in beaten egg yolks and salt. Cook over hot water until thickened. Beat in butter 1-tbs at a time. Stir over heat till creamy, about 1 minute. Serve hot over beef or fish fillets.

Yield: 4 Servings

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Cajun Country -- New Iberia, Louisiana