9224 Route 414
Lodi, NY 14860-9641


Lamoreaux Landing Wine Cellars' 1996 Chardonnay
with Grilled Salmon and Béarnaise Sauce

Congratulations to Rick Ringle of Aledo, Illinois, for his winning recipe in our Reader's Recipe Contest.

Serves 6 as a main course

6 eight-oz. salmon filets
Sauce:
1/4 cup dry white wine
2 tbs. tarragon vinegar
1 tbs. chopped shallots or onion
2 crushed white peppercorns
2 sprigs chopped tarragon
1 sprig chopped chervil
1 sprig minced parsley

Combine sauce ingredients and cook over direct heat until reduced by half. Allow to cool.

Beat briskly over - not in - hot water, add the following, making sure the egg yokes become thoroughly cooked:

3 egg yolks
3/4 cup melted butter
salt & pepper to taste

Baste the salmon with lemon juice mixed with a little melted butter, salt and pepper. Grill until done. Serve with the sauce and enjoy with Lamoreaux Landing 1996 Chardonnay.

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