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[CLICK HERE TO VIEW PRINTING INSTRUCTIONS]
Classic Chef's Béarnaise Sauce
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Ingredients:
- 1/2 cup white wine
- 2 1/3 tbsp. tarragon vinegar
- 1 finely chopped shallot
- 2 tbsp. finely chopped parsley
- 2 peppercorns crushed
- 3 large egg yolks
- 1 cup melted European Style Butter (Plugrá)
Combine the white wine, tarragon vinegar, shallots, parsley and peppercorns in a
small saucepan and boil until reduced to 1/3 of the original amount. Cool. Mix the
egg yolks together in the top of a double boiler, place over simmering water and
add vinegar mixture stirring constantly. Gradually add the melted European Style
Butter, stirring continuously until the sauce has the consistency of whipped
cream.
Makes 4 servings. 2.2 net grams of carbohydrate per serving.
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