SAUCE RECIPES:
Bearnaise Sauce
 

Bearnaise Sauce

 

Serve with broiled or sauteed meats, fish or vegetables...
 

2 large 

 

egg yolks

 

1 stick 

 

butter, softened

 

1½ tsp 

 

tarragon vinegar

 

¼ tsp 

 

salt

 

1½ tsp 

 

fresh lemon juice

 

½ tsp 

 

parsley flakes

 

 

1

Place egg yolks in a small bowl, and place the small bowl in a pan of very warm water. Beat with a wire whisk. Gradually add large piece of butter to the egg yolks, melting each piece before adding more butter. When all of the butter has been melted, take the small bowl out of the water and add the vinegar, lemon juice, salt and parsley flakes.

2

Serve at room temperature

 

Yield: 1 cup

 

 Cooking Tips

*This cannot be reheated as the butter and eggs will separate.




 

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