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Bearnaise Sauce

  • 4 tablespoons vinegar
  • 1 teaspoon chopped onions
  • 1/4 teaspoon white pepper
  • 1/2 teaspoon salt
  • 5 egg yolks
  • 1/3 pound melted butter
  • Cayenne pepper
  • 3 tablespoons jellied meat stock
  • Lemon juice
  • Chopped parsley
Mix vinegar, onions, pepper and salt and let boil in a saucepan until only 1/3 remains. Remove saucepan from fire and add the beaten egg yolks, then let the sauce simmer (not boil) while beating and add the melted butter. Strain sauce through a thin cloth and season with the cayenne, meat stock and little lemon. When cool, add a moderate amount of finely chopped parsley.
Submitted by Cassyjean - Torrington, CT May 22, 2009 15 min 30 min 45 min
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