Bearnaise Sauce



3 tablespoons butter
6 raw egg yolks
2 shallots
2 tablespoons chervil vinegar
5 peppers
1/2 teaspoon salt
Few grates nutmeg
12 tarragon leaves chopped fine
1 teaspoon meat glaze


Chop the shallots, cook in vinegar with the crushed peppers; reduce until nearly dry, then cool. Rub into it the egg yolks, beating sharply; then work into it gradually the butter, seasonings, and tarragon leaves. Cook over boiling water, beat briskly; add the meat glaze, drain and serve at once.


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