|Clarified butter||16 Ounce|
|White wine||4 Tablespoon|
|Lemon||2 , juiced|
Add wine and lemon juice, slightly warm, then add egg yolks.
Whisk over bain marie (double boiler) until thick.
Remove from heat and add clarified butter while continuously whisking, then add seasoning.
Bear-naise - Reduction of shallots and tarragon vinegar, then add fresh tarragon and chervil.
- Broiled meats, fish and poultry.
Choron = Bear-naise with tomato puree.
- Broiled meats and poultry.
Maltaise = Orange juice (received its name from Maltese Islands and Blood Orange).
-Chicken, fish and vegetables.
Chantilly or Mousseline = Add stiff whipped cream.
- Broiled fish, vegetables and chicken.
Noisette = Add 2 1/2 ounces hazelnut butter.
- Great for poached salmon or trout.
Paloise = Sauce Bearnaise with mint instead of tarragon or chervil.
Valois or Fovot = Sauce bearnaise with 1/2 cup meat glaze (double demi-sauce).