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BEARNAISE SAUCE 1/4 c. finely chopped onion 3 Tbsp. white vinegar 1/4 tsp. each salt and pepper 1/2 c. butter 1 Tbsp. dried tarragon leaves 3 egg yolks Combine onion, tarragon, vinegar, salt and pepper in 1 quart glass bowl. Microwave, uncovered, on Cook for 2 1/2 minutes, stirring once. Let stand 2 minutes. Whisk yolks into vinegar mixture, blending well. Microwave, uncovered, on Low for 1 1/2 minutes, stirring every 30 seconds. Remove and set aside. Cut butter into pats and place in a 2 cup glass mea- sure. Microwave on Cook for 2 1/2 to 4 minutes or until melted and bubbling. Immediately pour butter slowly into reserved yolks, whisking briskly. Use at once for meat and fish. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |