Bearnaise Sauce Recipe
Ingredients
| 1/4 cup cider or tarragon vinegar | ||
| Onion | 1/4 Cup (16 tbs), finley chopped | |
| White wine or water | 1/4 Cup (16 tbs) | |
| 1 tablespoon each of minced parsley and chives | ||
| Egg yolks | 3 | |
| Butter/Margarine | 1/2 Cup (16 tbs) | |
| 3/4 cup salad dressing or mayonnaise | ||
| Salt | 1/4 Teaspoon | |
Directions
Simmer vinegar and onion until liquid evaporates.
Stir in water or wine, parsley and chives and set aside.
Beat egg yolks until very thick and lemon- colored.
Melt butter.
Beat melted butter into egg yolks, a small amount at a time.
Turn into heavy saucepan; cook over very low heat, stirring constantly, until thick.
Remove from heat; stir in wine mixture.
Fold in salad dressing and salt.
Stir in water or wine, parsley and chives and set aside.
Beat egg yolks until very thick and lemon- colored.
Melt butter.
Beat melted butter into egg yolks, a small amount at a time.
Turn into heavy saucepan; cook over very low heat, stirring constantly, until thick.
Remove from heat; stir in wine mixture.
Fold in salad dressing and salt.
Chef
