Bernaise Sauce With Asparagus               

 tags (edit): @Vogel @Try Soon! Vegetables Sauces  

 

Ingredients

3 tablespoon White Wine Vinegar
3 tablespoon White Wine Dry
10 Peppercorns Crushed
3 Shallots Finely Chopped
1 tablespoon Tarragon Freshly Chopped
1 tablespoon Water
3 ea Egg Yolks
1/4 teaspoon Salt
pinch Red Pepper Ground
3/4 cup Unsalted Butter Melted And Cooled
1 tablespoon Parsely Or Chervil Freshly Chopped
ASPARAGUS
1 3/4 pound Asparagus Tough Ends Trimmed
 

Instructions
 SAUCE:Bring White Wine Vinegar, White Wine, Peppercorns, Shallots, and Tarragon to a boil over medium-high heat, and cook, whisking constantly, until reduced to one tablespoon. Remove mixture from heat; whisk in water, egg yolks, salt, and red pepper.

Cook over low heat, whisking constantly, 4 minutes or until pale yellow. Remove from heat, add unsalted butter in a slow, steady stream, whisking constantly, until thickened. Pour sauce through a wire-mesh strainer into a bowl, discarding shallots; stir in chervil, and serve warm with steak.

ASPARAGUS:Meanwhile, cook asparagus in large saucepan of boiling salted water until crisp-tender, about 4 minutes. Drain; divide among plates. Spoon sauce over.







NOTES : From July 1996 Southern Living.





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Yields: 3 Servings
    

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