Ingredients: 1 tsp. dried tarragon or 2 tsp. fresh tarragon
2 tsp. chopped parsley
2 green onions, finely chopped
1/2 tsp. salt
1/2 cup white wine vinegar
1/2 cup white wine
3 egg yolks
10 Tbs. butter Preparation: Combine tarragon, parsley, onions, salt, wine vinegar and wine in a saucepan and bring to a boil. Reduce heat and cook until liquid is reduced by half. Combine this mixture with egg yolks in a blender or food processor. Melt butter in saucepan. With machine running, slowly pour butter into sauce mixture. Web site resources for Incredible Herbs: Sauteed Pork Tenderloin Medallions from Food TV.Com Oven-Roasted Pork Tenderloin with Black Olive Tapenade and Charred Yellow Pepper Sauce from Food TV.Com Bearnaise Sauce from Food TV.Com We at DIY believe all of the recipes from All in Good Taste are accurate and reliable, but since we have not tested them personally, we can claim no responsibility if the desired results are not achieved.
RESOURCES :
Classic Cooking With Pork: Over 100 Luscious Ways to Prepare the Other White Meat
Model: 1550138766
Author: Philippe Molle
(1997)
Key Porter Books
Westport, CT 06880-2157
Fax: 800-565-6034
Email: service@fireflybooks.com
Sauce Bible: A Guide to the Sauciers Craft
Model: 0471572280
Author: David Paul Larousse
(1993)
John Wiley & Sons
Somerset, NJ 08875-1272
Phone: 732-469-4400
Fax: 732-302-2300
Email: compbks@wiley.com
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