1/2 lb butter
4 large egg yolks, at room - temperature
1 1/2 tbsp sauce, worcestershire
2 tbsp wine, red
1 pinch pepper, cayenne
2 tbsp wine, chablis
1 salt (to taste)
1 tbsp wine, white
2 tsp tarragon, dried, finely - crumbled
Directions
Melt the butter in a skillet over a medium flame. Do NOT burn the
butter. When the butter is completely melted, remove the skillet
from the burner.
Place the egg yolks, lemon juice, Worcestershire sauce, red wine
and cayenne pepper in the top of a double boiler. The water in the
bottom pan should not touch the top pan and should be simmering, not
rapidly boiling.
Using a wire whisk, beat the egg-yolk mixture until it thickens
and a sheen forms, approximately 3 minutes, but no more than 5
minutes.
In a slow, steady stream, begin adding the melted butter with a
ladle, whipping it with a wire whisk. Continue until all of the
butter has been added.
Add the Chablis and whip well. The sauce should be light and
fluffy.
In a small saucepan heat 1 tablespoon white wine and the tarragon
leaves until the liquid evaporates. Remove from the heat and add to
the sauce, mixing well.
Hold the sauce at room temperature until serving time.
Source: Great Chefs of New Orleans, Tele-record Productions
: Box 71112, New Orleans, Louisiana - 1983
: Chef Gerhard Brill, Commander's Palace Restaurant, New
Orleans
Servings: 2 cups
Bernaise Sauce - Great Chefs Recipe brought to you by Recipe Ideas
Categories: Sauce
The History of Recipes
Written recipes as an idea can be tracked far back into the distant past, at least as far into history as early Egypt, and possibly even further. Interesting though that is, these, early recipes were just very basic hieroglyphic recipes for preparing food.
In an interesting twist, the oldest recipe in existence, according to historians is a collection of clay tablets in Sumerian which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel exhilarated. Progressing into Roman times 25BC a roman called Apicius created a few documents detailing recipes cooked by his fellow Romans. In his scrolls, he recounts how the meals of wealthy Romans were divided into starters, entrees and dessert, something that is very familiar to us today. Aspicius informs us how the early Romans were skilled in the use of many herbs and spices, including a few that will be familiar to modern chefs like thyme, rue and parsley. Continuing our culinary historical journey, we find some recipe books which appeared in the 1300s ; one book entitled `Forme of Cury`, and another named `Curye on Inglish`. The titles are somewhat misleading tho`, they are nothing to do with the indian food that appears on menues today, but instead accounts of the types of food enjoyed by the rich and wealthy people of that period. Later on, in the 15th century, people returning from the crusades brought us many foods and herbs from Arab countries, including spices such as rosemary and coriander. The introduction of these new culinary ideas led to a surge in recipe manuscripts, some of which are now in private libraries. The TV revolution gave us TV cookery programs and the recipe books that accompanied them. And that pretty much brings us to the present day and the invention of the internet, permitting everybody to access massive numbers of recipes like the ones you can find on our web site. |
We hope you enjoy this Bernaise Sauce Great Chefs recipe.
