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Modifying Recipe "Bearnaise Sauce"
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Ingredients:
1 cup dry white wine 2 Tbs. white wine vinegar 1 small shallot, minced 1 Tbs. olive oil 3 Tbs. unsalted soy margarine cut into small pieces and chilled 2 Tbs. finely chopped fresh tarragon
Directions:
Combine wine, vinegar and shallot in a small saucepan and bring to a boil. Reduce heat to medium-low and simmer until mixture is reduced to two tablespoons, 15-20 minutes. To finish the sauce, whisk the three tablespoons of cold soy margarine a few pieces at a time into the warm reduction until you have a creamy sauce. Stir in tarragon to taste and season with salt and pepper.
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