03/11/02 - 13:53:58
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Well the first thing you do is turn on your printer so that you can put this
recipe in front of your nose in the kitchen
Here is the pain in the ass part but the most important part....
You must clarify 1 1/4 pounds of butter witch is about 4 sticks....use
To clarify ....put the butter in a sauce pan and melt it at a very low heat
and all the butter fat will end up on the top. At this point get a big soup
and remove the foamy butter fat ....you should now have a pure yellow
liquid that my dear father is clarified butter the secret to great
dont worry if there is a little bit of butter fat foam left on top just get
most of it.....
Put this stuff on the side of the stove
next is the goodies you will need:
1 oz of chopped shallots
1/2 cup of white wine vinegar
1 tsp. of Tarragon ( this is the magic )
6 Egg yolks
Ok here we go.....
1-Combine the shallots,vinegar,tarragon,and peppercorns in a sauce pan and
reduce by three fourths
Remove from heat and cool slightly
2-To make it easier to beat with a wire whip, it is best now to transfer
the mixture to stainless steel bowl. Make sure you get it all. Let the
reduction cool a little
3-Add the egg yolks to the bowl and beat well
4-Hold the bowl over a hot water bath (call me if you need explanation)
and continue to beat the yolks until they are thickened and creamy.
5-Remouve the bowl from the heat . Using a ladle or big spoon slowly and
gradually beat the warm, clarified butter.Add the butter drop by drop at
first. If the sauce too thick to beat before all the butter is added . beat
in a little lemon juice or warm water.
6-Strain the sauce through cheesecloth.
At this point your sauce is done......
Season to taste with salt, cayenne, and a few drops of lemon juice. Mix in
1/2 tsp. of fresh finely chopped tarragon.....
That's it ......
This is the real deal
It may seem difficult at first but it really is not and god is it good on a
steak with some asparagus
GK via PK
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