Bearnaise Sauce

By á-30

Ingredients

• Simmer in small pan until liquid reduced to a couple tablespoons. Meanwhile, in another small pan, put:
• 1/4 Medium onion, chopped
• 1 1/2 tsp. dry tarragon, or good wad of fresh
• Good grind of black pepper
• 1/2 cup Chablis
• 1/2 pound of butter
• Melt gently and bring to gentle simmer.
• In the blender put:
• 6 egg yolks
• 2-3 tbl. tarragon vinegar

Preparation

Step 1

The trick is to have all three parts ready at the same time. When the wine has simmered down about right the butter should just be coming to a simmer, and the blender should be ready. Then:


Turn on the blender and dribble in the butter, sort of slowly at first. When the butter is all added, add the wine reduction. Let it whirl for a few seconds, then put it in a bowl and chill it for a couple hours.


Bearnaise is good with red meat, vegetables, egg dishes and seafood. It has a particular affinity for asparagus, venison, filet mignon, artichokes, and lobster. There might be nothing in this world better then a rare filet of venison, say elk or moose, topped with an artichoke heart and well covered with Bearnaise. With a bottle of red wine, a leafy salad, and good company, this paradise is paradise enough.