"Jude" > wrote in message
oups.com...
> Leftover from my meringue shells.
>
> Don't want to make hollandaise.
>
> Any other ideas for them?
>========

Bearnaise Sauce? I like it far better than Hollandaise.

Bearnaise Sauce

2 TBSP Red Wine Vinegar
1 1/2 tsp chopped Green Onion
1 1/2 tsp Tarragon
1/8 tsp cracked Black Pepper
4 Egg yolks
3/4 cup Butter, softened
1 TBSP Parsley

1. In top of a double-boiler (d-b), combine first 4 ingredients. Over high
heat, heat to boiling. Boil until vinegar is reduced in half.

2. Place top of d-b unit over bottom unit with hot, not boiling, water. Add
yolks, and cook, beating constantly with whisk until slightly thickened.

3. Add butter, about 2 TBSP at a time, beating constantly with whisk, until
butter is melted and mixture is thickened. Stir in parsley.