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Béarnaise Sauce

  • 4 egg yolks
  • 4 Tbsps oil or melted butter
  • 1 Tbsp of plain or tarragon vinegar
  • 2 Tbsps hot water
  • Salt and pepper
Put the well-beaten egg yolks in a bowl. Stand this in a saucepan of hot water on the stove. Add the oil or butter very gradually, stirring all the time. Pour in the two tablespoons of hot water. Continue to stir until thick and smooth. Remove at once from the heat. Add the vinegar, pepper and salt. This sauce needs most careful watching while being made.
Submitted by Tess M Jul 27, 2009 15 min 30 min 45 min

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