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 May 22, 2009
15 min
30 min
45 min