Bernaise sauce for steak

1 Servings

Ingredients

Quantity Ingredient
2 tablespoons White wine
2 tablespoons Tarragon
2 tablespoons Vinegar
1 tablespoon Tarragon
1 tablespoon Chopped shallots
3 Egg yolks
2 tablespoons Fresh lemon juice
⅛ teaspoon Ground red pepper
½ cup Butter; melted

Directions

In a small saucepan, combine vinegar, tarragon, and shallots. Cook rapidly until liquid is almost totally reduced. In a blender or processor combine egg yolks, lemon juice and pepper. Slowly add butter. Add cooked herb mixture. Blend until thick. Serve hot on steak.

Posted to MC-Recipe Digest by Gr8seeksM8@... on Feb 14, 1998

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