Originally posted by Keith H. in the Just Conversation Forum on 10/31/04.
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BEARNAISE CREAM SAUCE:
2 tbsp. minced shallots
1 tbsp. wine vinegar
1/4 tsp. tarragon
1/4 c. butter
1/4 lb. sm. mushrooms
1/2 c. whipping cream
2 egg yolks
Dash of lemon juice and cayenne
Combine shallots, vinegar and tarragon in small saucepan. Boil over medium heat, stirring until liquid is evaporated. Add butter and mushrooms (slice, if large). Cook until lightly browned, pour in 1/4 cup cream. Bring to boiling, stir some of hot mixture into egg yolks. Return to saucepan, cook briefly, stirring until slightly thickened. Stir in remaining cream, if needed. Add dash of lemon juice and cayenne to taste. Sauce can be reheated over hot, not simmering water. Prepare so sauce is last to be finished. Serves 6.
--------------
BEARNAISE CREAM SAUCE:
2 tbsp. minced shallots
1 tbsp. wine vinegar
1/4 tsp. tarragon
1/4 c. butter
1/4 lb. sm. mushrooms
1/2 c. whipping cream
2 egg yolks
Dash of lemon juice and cayenne
Combine shallots, vinegar and tarragon in small saucepan. Boil over medium heat, stirring until liquid is evaporated. Add butter and mushrooms (slice, if large). Cook until lightly browned, pour in 1/4 cup cream. Bring to boiling, stir some of hot mixture into egg yolks. Return to saucepan, cook briefly, stirring until slightly thickened. Stir in remaining cream, if needed. Add dash of lemon juice and cayenne to taste. Sauce can be reheated over hot, not simmering water. Prepare so sauce is last to be finished. Serves 6.
