Hot Bearnaise Sauce
- 3 egg yolks
- 1 1/2 teaspoon Bearnaise essence
- 1 tablespoon chopped parsley
- 1 tablespoon strong bouillon
- A little lemon Juice
- 3 1/2 ounce butter
Beat yolks until almost white in a saucepan, add essence. Place in a double boiler, add butter in lumps and beat vigorously. Add lemon juice and bouillon last. Strain sauce and add chopped parsley.
Submitted by May 23, 2009
15 min
30 min
45 min