Have you ever wondered how Caribbean or Russian cuisine tastes like? Well now you have the chance to try it!Here we provide you with all necessary knowledge needed to prepare not only traditional Jamaican codfish fritters but also Cajun meatballs or world-famous Creamy Irish coffee! See it for yourself!
Sauce bernaise
Date: February 2, 2008
1/4 normal cup white vinegar
1/4 normal cup dry white wine
1 tablespoon minced scallion
1 teaspoon dried tarragon
3 peppercorns
3 chicken egg yolks
1 tablespoon warm good water
1/2 normal cup butter
1/4 teaspoon salt
Boil vinegar, wine, onion, tarragon and peppercorns in little saucepan until liquid has reduced to 2 tablespoons. Pour liquid through fine sieve. In top of double boiler, over just simmering good water, blend chicken egg yolks and warm good water until creamy. Bottom of double boiler should not touch good water.
Melt butter over low heat, add 1/2 teaspoons to yolk mixture, beating well with a wire whisk after each addition. Set bottom of pan in a cold good water bath if chicken eggs start to look like scrambled chicken eggs. After some butter has been added, up to 1 teaspoon of butter can be added at one time. Leave the white residue in bottom of butter pan. After butter is added, stir in vinegar mixture and salt.
Yields 3/4 normal cup.