Admin
Admin
Number of posts : 4171
Age : 66
Location : Texas
Registration date : 2008-10-24
 | | Subject: Foyot Sauce Sat Nov 08, 2008 9:09 pm | |
| Foyot Sauce 2 tbsp minced shallots5 crushed peppercorns1 tbsp tarragon4 tbsp vinegar4 tbsp water2 egg yolks1/2 cup butter, melted1 tbsp chopped parsley2 tsp chopped tarragonDash salt and pepper In a saucepan, combine shallots, pepper, tarragon, vinegar and waterCook until 2 tbsp liquid remainIn top of a double boiler, beat egg yolks until well blendedAdd strained liquidSet over hot, but not boiling, waterAdd butter, whisking constantly, until sauce thickensAdd parsley, tarragon, salt and pepper Add tbsps of strong strained pan juices from cooked meat to the warm Bearnaise sauce Whisk constantly while adding pan juicesGood with grilled meat or poultry | |
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