Bernaise sauce - great chefs

2 cups

Ingredients

Quantity Ingredient
½ pounds Butter
4 larges Egg yolks, at room temperature
1½ tablespoon Sauce, Worcestershire
2 tablespoons Wine, red
1 pinch Pepper, cayenne
2 tablespoons Wine, Chablis
Salt (to taste)
1 tablespoon Wine, white
2 teaspoons Tarragon, dried, finely crumbled

Directions

Melt the butter in a skillet over a medium flame. Do NOT burn the butter. When the butter is completely melted, remove the skillet from the burner.

Place the egg yolks, lemon juice, Worcestershire sauce, red wine and cayenne pepper in the top of a double boiler. The water in the bottom pan should not touch the top pan and should be simmering, not rapidly boiling.

Using a wire whisk, beat the egg-yolk mixture until it thickens and a sheen forms, approximately 3 minutes, but no more than 5 minutes.

In a slow, steady stream, begin adding the melted butter with a ladle, whipping it with a wire whisk. Continue until all of the butter has been added.

Add the Chablis and whip well. The sauce should be light and fluffy.

In a small saucepan heat 1 tablespoon white wine and the tarragon leaves until the liquid evaporates. Remove from the heat and add to the sauce, mixing well.

Hold the sauce at room temperature until serving time.

Source: Great Chefs of New Orleans, Tele-record Productions : Box 71112, New Orleans, Louisiana - 1983 : Chef Gerhard Brill, Commander's Palace Restaurant, New Orleans

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