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Bearnaise Sauce With Condensed Cream Of Celery Soup

Southern.Crockpot's picture
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Ingredients
Shallots or onions - 2 tablespoons, chopped
Tarragon - 1/4 teaspoon, crushed
Butter or margarine - 2 tablespoons
Sauterne or other dry white wine - 1/2 cup
Tarragon vinegar - 1/2 teaspoon
Condensed cream of celery soup - 1 can (10 3/4 ounces)
Egg yolks - 2
Directions

MAKING
1) Take a saucepan and melt butter in it. Cook shallots and tarragon in it until shallots are tender.
2) Stir in wine and vinegar and cook for few more minutes. Remove from heat and stir in soup and egg yolks.
3) Place back on the flame and cook over low heat, stirring constantly until thickened.

SERVING
4) Serve the sauce over broiled fish or sliced cooked beef.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Method: 
Simmering
Dish: 
Sauce
Ingredient: 
Butter
Interest: 
Gourmet
Preparation Time: 
5 Minutes
Cook Time: 
25 Minutes
Ready In: 
30 Minutes

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