Bernaise sauce- great chefs

 
                        BERNAISE SAUCE - GREAT CHEFS
 
 Recipe By     : 
 Serving Size  : 2    Preparation Time :0:00
 Categories    : Sauces
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/2   lb           Butter
    4       lg           Egg yolks, at room
                         -- temperature
    1 1/2   tb           Sauce, Worcestershire
    2       tb           Wine, red
    1       pn           Pepper, cayenne
    2       tb           Wine, Chablis
                         Salt (to taste)
    1       tb           Wine, white
    2       ts           Tarragon, dried, finely
                         -- crumbled
 
        Melt the butter in a skillet over a medium flame.
   Do NOT burn the butter.  When the butter is completely
   melted, remove the skillet from the burner.
   
        Place the egg yolks, lemon juice, Worcestershire
   sauce, red wine and cayenne pepper in the top of a
   double boiler.  The water in the bottom pan should not
   touch the top pan and should be simmering, not rapidly
   boiling.
   
        Using a wire whisk, beat the egg-yolk mixture
   until it thickens and a sheen forms, approximately 3
   minutes, but no more than 5 minutes.
   
        In a slow, steady stream, begin adding the melted
   butter with a ladle, whipping it with a wire whisk.
   Continue until all of the butter has been added.
   
        Add the Chablis and whip well.  The sauce should
   be light and fluffy.
   
        In a small saucepan heat 1 tablespoon white wine
   and the tarragon leaves until the liquid evaporates.
   Remove from the heat and add to the sauce, mixing well.
   
        Hold the sauce at room temperature until serving
   time.
   
        Source: Great Chefs of New Orleans, Tele-record
   Productions
        :    Box 71112, New Orleans, Louisiana - 1983
        :    Chef Gerhard Brill, Commander's Palace
   Restaurant, New Orleans
  
 
 
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