Bèarnaise Sauce

 

3 egg yolks
2 Tbsp. lemon juice or tarragon vinegar
1/2 c. melted butter or margarine
2 Tbsp. hot water
1/4 tsp. salt
Small pinch of cayenne pepper
1 tsp. finely chopped parsley
1 tsp. chopped fresh tarragon (if lemon juice was used)

Place egg yolks in a heavy saucepan or the top of a double boiler. Beat with a wire whisk until smooth, but not fluffy. Add lemon juice or tarragon vinegar, melted butter or margarine, hot water, salt, cayenne pepper, finely chopped parsley and chopped fresh tarragon (if lemon juice was used instead of tarragon vinegar). Set the pan over very low heat or over hot water in a double boiler and beat with a wire whisk until the sauce begins to thicken (about 5 minutes). The sauce will thicken as it cools.

Makes 1 cup.

Serves 4-6.

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Bèarnaise Sauce

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