Bernaise Sauce
Hi All...
I am looking for a good recipe for Bernaise sauce. I found a few online and tried them... not what I want. I am looking for a restaurant quality recipe... Thanks in advance for any help! |
This is the one I use from "The Joy of Cooking."
SAUCE BEARNAISE Combine in top of double boiler: 1/2 cup white or red wine 2 Tbsp. tarragon vinegar 1 Tbsp. finely chopped shallots or onion 2 crushed peppercorns 2 sprigs chopped tarragon 1 sprig finely chopped chervil 1 sprig parsley - optional Cook over direct heat until reduced by half. Strain and allow to cool. Then beating briskly over - not in - hot water, add alternately, a little at a time, and beat steadily so that they are well combined before you add in all: 3 egg yolks 3/4 cup melted butter Correct the seasoning When you have added all the butter, the sauce should have the consistency of Hollandaise. Makes about 1.5 cups. I don't know the carb count, but it can't be much, just the eggs. |
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