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	<title>Michael Ruhlman &#187; tarragon</title>
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	<description>Translating the Chef’s Craft for Every Kitchen</description>
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		<title>Friday Grilling: Easy Bearnaise Sauce</title>
		<link>http://ruhlman.com/2011/08/easy-bearnaise-sauce-recipe/</link>
		<comments>http://ruhlman.com/2011/08/easy-bearnaise-sauce-recipe/#comments</comments>
		<pubDate>Fri, 05 Aug 2011 17:17:15 +0000</pubDate>
		<dc:creator>Michael Ruhlman</dc:creator>
				<category><![CDATA[aromatics]]></category>
		<category><![CDATA[grilling]]></category>
		<category><![CDATA[outdoor cooking]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[sauce]]></category>
		<category><![CDATA[bearnaise sauce]]></category>
		<category><![CDATA[derivative]]></category>
		<category><![CDATA[grilled meats]]></category>
		<category><![CDATA[summer]]></category>
		<category><![CDATA[tarragon]]></category>

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		<description><![CDATA[Photo by Donna/Video by James One of the conundrum of grilling meat is that the process of cooking doesn’t start a sauce for you, as a roast chicken does, as pan roasting a pork loin does, as all braises do. What then to sauce the meat with?  An emulsified butter sauce is the perfect answer.  [...]]]></description>
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