Text Box: Béarnaise Sauce  Text Box: In a non-reactive Sauce pan, add first 4 ingredients, & bring to a boil. Reduce heat and cook until vinegar is gone, Cool to room Temperature. In a sauce pan, melt butter over low heat, remove foam then reserve the clarified warm butter (milk Solids will settle to the bottom). In a double Boiler, combine the water, Egg Yoke, & salt. Cook, whisking constantly until light and triple in Volume. Remove from heat and gradually add clarified Butter Until rich and creamy. Fold in Vinegar mixture. Season additionally to taste & keep warm for service. Text Box: 31/2 TBS Red Wine Vinegar                                 1 Egg Yoke                                        1 Tsp chopped Shallots                                         1 3/5 TBS Butter                                                      1/2 Oz Chopped fresh Tarragon                      2 1/3 Tsp Water 1 tsp Pepper                                                                  1/2 Tsp Salt To Taste, add: Salt, Pepper, Olive Oil, Cajun Seasoning, Chopped Text Box: Parsley      Text Box: From the Kitchen of Carlile's

Text Box: Béarnaise Sauce  Text Box: In a non-reactive Sauce pan, add first 4 ingredients, & bring to a boil. Reduce heat and cook until vinegar is gone, Cool to room Temperature. In a sauce pan, melt butter over low heat, remove foam then reserve the clarified warm butter (milk Solids will settle to the bottom). In a double Boiler, combine the water, Egg Yoke, & salt. Cook, whisking constantly until light and triple in Volume. Remove from heat and gradually add clarified Butter Until rich and creamy. Fold in Vinegar mixture. Season additionally to taste & keep warm for service. Text Box: 31/2 TBS Red Wine Vinegar                                 1 Egg Yoke                                        1 Tsp chopped Shallots                                         1 3/5 TBS Butter                                                      1/2 Oz Chopped fresh Tarragon                      2 1/3 Tsp Water 1 tsp Pepper                                                                  1/2 Tsp Salt To Taste, add: Salt, Pepper, Olive Oil, Cajun Seasoning, Chopped Text Box: Parsley      Text Box: From the Kitchen of Carlile's

Béarnaise Sauce

31/2 TBS Red Wine Vinegar 1 Egg Yoke
1 Tsp chopped Shallots  1 3/5 TBS Butter
1/2 Oz Chopped fresh Tarragon  2 1/3 Tsp Water
1 tsp Pepper 1/2 Tsp Salt

In a non-reactive Sauce pan, add first 4 ingredients, & bring to a boil. Reduce heat and cook until vinegar is gone, Cool to room temperature.

In a sauce pan, melt butter over low heat, remove foam then reserve the clarified warm butter (milk Solids will settle to the bottom).

 In a double Boiler, combine the water, Egg Yoke, & salt. Cook, whisking constantly until light and triple in Volume. Remove from heat and gradually add clarified Butter Until rich and creamy.

Fold in Vinegar mixture. Season additionally to taste & keep warm for service.

 
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