Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 c White wine -finely chopped
1 T Tarragon vinegar 2 ea Peppercorns - bruised
1 T Shallots - finely chopped 3 ea Egg yolks - lightly beaten
2 ea Small stalks tarragon - 1 c Butter
-coarsely chopped Dash cayenne
1 ea Small sprig parsley 1 t Tarragon - finely chopped
1 ea Small sprig chervil - 1 t Chervil - finely chopped

Combine 1 cup white wine with 1 Tablespoon each of tarragon vinegar
and finely chopped shallots, 2 small stalks of tarragon, sprig of
parsley, sprig of chervil and peppercorns. Cook the mixture over
high heat until it is reduced by one third and strain it. Cool it
slightly. Stirring constantly and vigorously, add 3 egg yolks
alternately with 1 cup butter, melted, or enough butter to make the
sauce the consistency of heavy cream. Blend the sauce thoroughly over
low heat, strain it through a fine sieve, and finish with a dash of
cayenne and 1 teaspoon each of tarragon and chervil.

For meats or fish.

FOR SAUCE VALOISE: To 1 cup bearnaise sauce, add 1 teaspoon melted
beef extract to give a light brownish color. For eggs or broiled
chicken.

Source: Gourmet Cookbook, Volume I

Calories per serving: Number of Servings: 1 Fat
grams per serving: Approx. Cook Time: Cholesterol per
serving: Marks:

Submitted By MICHELLE BASS On 12-31-94

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