bearnaise

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3 Tablespoons dry white wine
3 Tablespoons tarragon vinegar
1 Medium shallot, minced
6 Sprigs fresh tarragon, leaves removed and reserved
8 White peppercorns, lightly crushed
3 Large egg yolks
1-1/2 Teaspoons cold water
1/2 Cup warm (not hot) clarified unsalted butter
To taste salt and ground white pepper
 
Salut/Hi "Colin Barnhorst" <colinbarharst(nojunk)@msn.com>,

le/on Tue, 8 Mar 2005 08:12:04 -0700, tu disais/you said:-
3 Tablespoons dry white wine
3 Tablespoons tarragon vinegar
1 Medium shallot, minced
6 Sprigs fresh tarragon, leaves removed and reserved
8 White peppercorns, lightly crushed
3 Large egg yolks
1-1/2 Teaspoons cold water
1/2 Cup warm (not hot) clarified unsalted butter
To taste salt and ground white pepper
Click to expand...

Yeah, but you forgot to put in the method.

Reduce wine and vinegar with the shallots, the pepper and half the herbs to
about 1.5 tbs. Strain. Add a little cold water water, and the egg yolks.
Heat, whisking all the time over a double boiler until the eggs _JUST_ begin
to thicken. Add the butter in a thin stream, beatng all the time. Continue
heating and beating until the mixture becomes thickened. Correct seasoning
and add the remaining chopped herbs.

Oh yes, and you forgot 2 tbs of chopped chervil in the ingredients.

Chuckle..... I was a freelance chef specialising in french Haute Cuisine in
a previous existence!!
 
I saw the method but thought adding it was overkill just to make a joke.
Your adding it works much better.

:)
 
Salut/Hi "Colin Barnhorst" <colinbarharst(nojunk)@msn.com>,

le/on Tue, 8 Mar 2005 11:19:35 -0700, tu disais/you said:-
Was that 2 tbs of chopped gerbil I saw at the end of that?!!

:)
Click to expand...

Only in double dutch.

Chucklje
 
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