Mock Bearnaise Sauce
|Wine vinegar||1⁄4 Cup (4 tbs)|
|Dry white wine/Dry vermouth||1⁄4 Cup (4 tbs)|
|Minced shallots/Green onions||1 Tablespoon|
|Minced fresh tarragon/1/2 tablespoon dry tarragon||1 Tablespoon|
|White pepper||1⁄8 Teaspoon|
|Vegetable oil||1 Tablespoon (Acceptable)|
|Homemade chicken broth||3⁄4 Cup (12 tbs) (Commercial Low-Sodium Variety)|
|Egg yolk||1 , lightly beaten|
Place vinegar, wine, onions, tarragon and pepper in a small saucepan over medium heat.
Bring to a boil, stirring constantly.
Reduce heat to medium-low and continue cooking until liquid is reduced to about 2 tablespoons.
Combine oil and cornstarch in a small saucepan.
Stir to mix well.
Place over low heat and cook, stirring constantly, until mixture is smooth.
Add broth and increase heat setting to medium.
Cook, stirring constantly, until mixture thickens.
Remove from heat and add a small amount of the sauce to beaten egg yolk.
Stir to mix well and pour egg mixture slowly into sauce.
Cook over low heat, stirring constantly, for 1 minute.
Remove from heat and add vinegar mixture.