Sauce Bearnaisefrench, game, sauces 1/2 cup white wine 2 tablespoon tarragon vinegar 1 tablespoon shallots; finely chopped 2 peppercorns; crushed 2 sprigs of tarragon; chopped 1 sprigs of chervil; chopped 3 egg yolks 3/4 cup butter; melted This sauce is excellent on broiled and grilled red meats especially beef and game steaks. Combine the wine, vinegar, shallots, pepper and herbs in the top of a double boiler. Cook over direct heat until the liquid is reduced by half. Allow it to cool. Beating briskly while over hot water, add a third at a time the eggs and butter. Beat steadily as the sauce thickens. |
