Bearnaise Sauce (recipe)
Ingredients for 1 servings
2 Shallots finely chopped
1/2 cupwine
1/2 cupChampagne vinegar
4 1/2 teaspoontarragon fresh, chopped
 pepper freshly ground
4 largeegg yolks
2 Sticks cold unsalted butter; cut up
1 1/2 teaspoonchervil fresh, chopped
 salt

recipe preparation

Combine shallots, wine, vinegar, 1 tablespoon tarragon, and 2 pinches pepper in a small pot set over medium heat, and reduce to about 2 tablespoons. Set aside to cool. Beat the egg yolks with 2 tablespoons water over low heat for about 2 to 3 minutes or until they become thick and foamy. Add the butter, about a tablespoon at a time, whisking until the mixture thickens and increases in volume. Add the cooled shallot mixture, chervil, and the remaining tarragon. Season with salt and pepper, and stir to combine. Makes about 1 cup.

Cuisine: "Mexican"

(www. Marthastewart. Com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy. Net" Yield: "1 cup"

Per serving: 334 Calories (kcal); 21g Total Fat; (72% calories from fat); 12g Protein; 6g Carbohydrate; 851mg Cholesterol; 37mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates
 
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