Bearnaise Sauce

Bearnaise Sauce

M. Blakely

This recipe makes 1 1/4-c. of sauce.

ᔥ Originally from "All About Cooking Beef Outdoors" (1977 ed.)

Ingredients

4 eggs (separated)
1 tbsp lemon juice
⅔ c. butter
2 tbsps wine vinegar (white with tarragon)
1 tbsp green onion (chopped)
1 tsp salt
¼ tsp paprika

Instructions

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1
Beat egg yolks & lemon juice together in sauce[an with wooden spoon/whisk.
2
Stirring constantly, add half the butter & cook over low heat till butter is melted.
3
Repeat process with remaining butter& cook till sauce thickens.
4
Remove from heat & blend in remaining ingredients.

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