SAUCE BEARNAISE MINCEUR Bonus
                Minceur Béarnaise Sauce

FRENCH       YIELD: One cup

1 teaspoon polyunsaturated margarine or oil.
2 teaspoons cornstarch or arrowroot.
1/2 cup chicken consommé or broth.
1 egg yolk, at room temperatures
1/8 teaspoon salt.
1/8 teaspoon white pepper.

Bouquet de Vinaigrette, consisting of:
1/4 cup wine vinegar, preferably tarragon, or sherry vinegar.
1/4 cup white wine or dry vermouth.
1 tablespoon minced shallots or scallions.
2 tablespoons fresh minced tarragon, or 1 tablespoon dried.
1/2 teaspoon minced fresh parsley, or 1/4 teaspoon dried.

1. Prepare the BOUQUET DE VINAIGRETTE by placing all its ingredients 
in a saucepan and bringing them to a boil. Reduce the heat to medium 
and cook about 15 minutes, until the mixture is reduced to about 2 
tablespoons of concentrated BOUQUET.

2. Blend together the cornstarch and margarine in a double boiler or 
BAIN-MARIE, and add the consommé. Cook over medium heat for about 5 
minutes, stirring constantly until thickened.

3. Beat the egg yolk about 1 minute and blend with 2 tablespoons of 
the thickened sauce before adding it gradually to the remaining sauce. 
Continue to cook over low heat for 2 minutes, stirring constantly. 
Remove from heat, and blend in the BOUQUET DE VINAIGRETTE. 
Add salt and pepper to taste.

BONUS IDEAS: You can prepare Bonus HOLLANDAISE SAUCE in virtually the 
same way, but instead of preparing and blending in the BOUQUET DE 
VINAIGRETTE, substitute 1 teaspoon of fresh lemon juice; blend it 
into the sauce after removing it from the heat.

The BEARNAISE SAUCE can be enriched in a number of ways. Try adding 
1/4 teaspoon of nutmeg to the BOUQUET DE VINAIGRETTE; or, after 
blending, add 1 teaspoon ofmeat glaze (page 110-11) and whisk the 
sauce lightly for 5 seconds.

Especially for use with grified meats, consider adding 2 1/2 tablespoons 
of tomato paste to 1 cup of the BERNAISE, to prepare CHORON SAUCE, 
or BERNAISE AND TOMATO SAUCE.

Because of the egg yolk, this is a Bonus recipe; however 2 egg whites 
whisked for 1 minute until foamy may be substituted for the egg yolk.

From The New French Cooking by Armand Aulicino 1976,