Title: Sauce Bearnaise Ala San Francisco
Categories: Sauce
Yield: 1 1/2 cups
| BEARNAISE SAUCE |
| 1/4 | c | Vinegar, White Wine |
| 1/4 | c | Wine, White Vermouth |
| 1 | tb | Tarragon, fresh; minced |
| 1 | tb | Shallots; finely chopped |
| | pn | Salt |
| 1/8 | ts | Peppercorns, White: freshly ground |
| 3 | tb | -water |
| 3 | | Egg yolks |
| 2/3 | c | Butter |
| 2 | tb | Parsley, fresh; minced |
| | | Paprika |
In a heavy saucepan (not aluminum) place the vinegar, wine, tarragon,
shallots, salt and pepper. Bring to a boil and cook down until moisture
almost disappears. Add the water. Let cool, strain through a fine sieve
into a saucepan and beat in 3 egg yolks, added one at a time, beating well
after each addition and stir briskly with a wire whisk over low heat until
the sauce has thickened to the consistency of mayonnaise. In another
saucepan, melt the butter. Cool butter to the touch and slowly, in a thin
stream, add to the yolk mixture. Beat in parsley and paprika. Sauce should
be warm, not hot. Serve with grilled meats, poultry, fish, elephants.