liquid. It is this preliminary
reduction which gives a Béarnaise
sauce its inimitable flavour. Strain
what is left of the vinegar into a
Pyrex bowl, add a dessertspoon of
cold water, and over the saucepan
containing hot water, and on an
exceedingly gentle fire, proceed to
add little by little 4 oz of butter
and 4 beaten egg yolks, stirring
with great patience until the sauce
thickens, and becomes shiny like a
mayonnaise. If the fire becomes too
hot, if the water in the double
saucepan boils, or if you stop
stirring for one instant the sauce
will curdle; when it has thickened
ff
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