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 May 22, 2009
15 min
30 min
45 min