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Cold Bearnaise Sauce

  • 2 small yellow onions
  • 5 egg yolks
  • 1 teaspoon salt
  • 1/4 cup oil
  • 1/4 cup Bearnaise essence
  • 1/2 tablespoon chopped parsley
  • 10 ounces butter (1 1/4 cup)
Drop a few small drops of onion juice in a china bowl. Mix yolks with salt in same bowl and add oil, which has been chilled, a little at a time, then the Bearnaise essence and parsley and lastly the melted, cleared butter, a teaspoon at a time, while beating constantly until the sauce has absorbed all the butter. Keep on ice until ready to serve.
Submitted by Cassyjean - Torrington, CT May 22, 2009 15 min 30 min 45 min
Recipe Rascal