Talk:Bearnaise sauce
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[edit] "Recipe" section
Currently, this is how that section of the article stands:
Ingredients
- 30 mL (2 tablespoons) tarragon vinegar
- 30 mL (2 tablespoons) sherry wine vinegar (or dry white vine)
- 1 shallot
- 2 egg yolks
- 75 - 100 g (1/3 - 1/2 cup) 3 - 4 oz melted butter (warm but not hot)
- salt and cayenne pepper to taste
- 1 tablespoon fresh chopped tarragon
- 1 tablespoon fresh chopped parsley
Preparation
1. Put the vinegars and finely chopped shallot and herbs in a small saucepan; simmer until reduced to 1 tablespoon. This is the flavorful glaze. Strain and set aside to cool.
2. Add the egg yolks and whisk until the ribbon stage with a balloon whisk.
3. Place the bowl over a pan of hot water (a double boiler) and continue whisking. Gradually add the softened butter, whisking until the sauce thickens and all the butter has been added.
4. Season and serve.
Notes
- Do not use dried tarragon, if you cannot find fresh tarragon, use one from vinegar bottle.
- To find the right temperature to emulsify the egg mixture and the butter, the bowl should be just hot enough so that you can still touch it. If you cannot hold the bowl it is too hot. Be forewarned that this trick may not always work depending on a multitude of conditions.
As noted in the article, this passage is a how-to recipe and should be transwikid to Wikibooks. I would like to propose a rewrite of this section, incorporating the ingredients, a short summary of the preparation steps, and omitting the "quantification."
Would it be acceptable for me to post a (tentative) replacement paragraph on the talk page and get it analyzed by any editors who care to check it out. If I get support for the article, I'll be bold and do it. Sincerely, GlobeGores 04:44, 1 August 2007 (UTC)
