Add Recipe Why Join?

Bearnaise Sauce

  • 1 shallot
  • 1/2 teaspoon ground white pepper
  • Little chopped tarragon chervil
  • 2 tablespoons white wine
  • 5 egg yolks
  • 1 pound sweet butter, melted
  • 1 little chopped tarragon chervil
Chop shallot, cook with ground white pepper, tarragon chervil and white wine until no liquid is left. Cool it, then add the egg yolks stirring well. Cook in double boiler until it starts to thicken, add the melted sweet butter very slowly. Strain, season, add the second chopped chervil. Serve with broiled meat or chicken. Serves 5.
Submitted by Cassyjean - Torrington, CT May 28, 2009 15 min 30 min 45 min


We are up to our ears in recipes. We have all the ingredients we need except one: You. Will you be the next Rascal? We certainly hope so. Recipe Rascal was created by Mark and a few friends to expand upon an amazing collection of bread recipes. We added recipes for soups, entrees, and other baked delights. Most importantly, we added networking features so that your Mom and Dad can see what you are cooking. Our idea of social is to share some things but not everything. So, if you want to connect with friends without revealing everything that is happening in your life, Recipe Rascal is the perfect forum. And hey, where do you keep your recipes? Keep them here, and print all your recipes to a PDF file with the click of a single button. C'mon. You are the next Rascal!
Become a Rascal!   Share recipes with your family, organize your recipes, and have fun.
© Recipe Rascal

Home   |   About Us   |   Terms   |   Users   |   Events