Title: French Bearnaise Sauce & Variation
Categories: Sauce
Yield: 1 Servings

BEARNAISE SAUCE
1/3	c	Dry white wine
1/3	c	White wine vinegar
2	tb	Shallots; minced
1/2	ts	Dried tarragon
1/4	ts	Salt
1/2	ts	White pepper
3		Egg yolks; beaten
1 1/2	c	(To 1-3/4) unsalted butter
1	tb	Water
1	tb	Chopped parsley
SAUCE CHORON
1	c	Bearnaise sauce
1 1/2	tb	Tomato paste
1/2	tb	Cream

Combine white wine, vinegar, shallots, tarragon, salt and white pepper and cook over high heat until reduced to 2 tablespoons. Place egg yolks in a heavy saucepan, add the reduced liquid and whisk to combine. Continue whisking over low heat until mixture becomes thick and lemon colored. Over lowest heat add butter, 2 tablespoons at a time, thoroughly incorporating each addition. Add water and chopped parsley. Makes about 1 cup. Serve with broiled or sauteed meats, fish or chicken.

SAUCE CHORON: Prepare Bearnaise Sauce. Mix together tomato paste and cream. Add to Bearnaise Sauce. Serve with steak.

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