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
It is quite possible to prove the history of written cooking instructions far back into history, in fact as far into history as the Egypt of the Pharoahs, and possibly even further. However, generally, these ancient cookbooks were just basic pictorial instructions for meal preparation.
In fact, the most ancient recipe found, according to academics is a series of clay tablets in Sumerian which show 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 those who drank it feel `wonderful`. Later on, in The time of the romans around 25BC a roman called Apicius assembled a collection of scripts showing how to cook the recipes enjoyed by his fellow Romans. In his works, Apicius recounts how the roman meals were separated into starters, entrees and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Additionally, he tells us how the ancient cooks used many herbs, including many that are still in use today like thyme, fennel and dill. Later, we have some books from the 1300s ; a cookery book called `Forme of Cury`, and another titled `Curye on Inglish`. Amusingly, they have no connection with the curry that is served today, but instead descriptions of the types of food prepared by the cooks of the rich and wealthy people of that time. Later on in the 1400s, knights returning from the crusades brought back a variety of foods, spices and herbs from the East, including spices such as parsley and basil. These new spices and herbs was responsible for an outbreak in manuscripts on cooking, the majority of which are kept safe in academic collections. For the decades that followed, the upper-class families of Wesstern Europe strove to serve up the best banquets, and as a result chefs and their recipe collections were at a premium. Even so, it was during the 1800s that formal cookery and cookery books reached a high level of popularity. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the USA, dedicated their lives to collating, verifying, and recording recipes to allow everyone to enjoy them. By the time we get to the 20th century, cooking books are greatly in demand due to increased literacy, increased leisure time and having more disposable income. The arrival of television brings us TV chefs and the spin-off recipe books. Which pretty much brings us up to date and the invention of computers and the internet, allowing us all to search through thousands of recipes like the ones you can find on this web site. |
We hope you enjoy this Bernaise Sauce Great Chefs recipe.
