— 51 —
Béarnaise Sauce
2 tablespoons dried tarragon
3/4 cup red wine vinegar
2 tablespoons minced shallots
3 egg yolks
1/4 cup hot water
1/2 lemon, juiced
1 pinch salt
1 pinch cayenne pepper
1 cup butter, melted
Directions:
In a heavy skillet, sauté tarragon, red wine vinegar, and diced shallot over
medium heat for 10 to 15 minutes, or until the mixture becomes paste-like.
Remove from heat
Combine egg yolks, 1/8 cup hot water, lemon juice, salt and pepper in the
top of a double boiler set over simmering water. Cook and stir until the
mixture reaches the consistency of mayonnaise. Remove the mixture from
heat. Add the melted butter slowly, stirring continuously. If the mixture
becomes too thick, thin with the remaining 1/8 cup of hot water. Add the
tarragon, wine, vinegar, and shallot mixture and blend well.
— 50 —
Pecan Fudge
4 cups confectioners' sugar
1/2 cup unsweetened cocoa powder
6 tablespoons butter
1/4 cup milk
1 tablespoon vanilla extract
1/4 teaspoon salt
1 cup chopped pecans
Directions:
Butter a 9x9 inch baking dish. Combine sugar, cocoa, butter, milk, vanilla
and salt in the top of the double boiler over simmering water. Cook, stirring,
until smooth. Remove from heat and beat until mixture loses its gloss. Stir in
chopped nuts and pour quickly into prepared pan. Let cool completely
before cutting into squares.
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