*  Exported from  MasterCook Mac  *
                              Bearnaise Sauce
 Recipe By     :
 Serving Size  : 1    Preparation Time :0:00
 Categories    :
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    8      ounces        butter
      1/4  cup           red wine vinegar
      1/4  cup           white wine vinegar
    2      tablespoons   shallot -- chopped
    1      tablespoon    tarragon -- chopped
                         salt and pepper
    4                    egg yolk
    1      whole         lemon -- juiced
 1. Clarify the butter by heating slowly. When it stops inging it’s clarified
 and you can pour off the top part the solids will be in the bottom of the pan.
 Keep warm.
 2. In a small saucepan, heat the vinegars with the shallots, tarragon, salt
 and pepper. Let boil slowly until all the liquid has been reduced.
 3. In a stainless steel bowl, beat the egg yolks with 1 tablespoon of water
 over a double boiler on a low flame. This will create a lot of volume to the
 yolks while cooking them. Beath until you reach the ribbon stage.
 4. Stir in the clarified buytter, very slowly, as you would do for a
 mayonnaise. Add the reduction.
 5. Correct the seasonings with salt, pepper, and lemon juice. Keep in a warm
 place for up to three hours.
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 Per serving: 1929 Calories; 205g Fat (92% calories from fat); 16g Protein; 25g
 Carbohydrate; 1347mg Cholesterol; 1913mg Sodium
 NOTES : “Roland” tarragon packed in vinegar is the best if you can find it.