Béarnaise sauce

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IngredientsBearnaise Sauce

  • Four egg yolks
  • 1 cup water
  • 1 tablespoon lemon juice
  • 1 tablespoon tarragon vinegar
  • 1/4 teaspoon salt
  • 1 teaspoon chopped parsley
  • 1 teaspoon onion juice
  • Dash cayenne pepper


  1. Place egg yolks with one third of butter in bottom of double boiler.
  2. Keep water in bottom of boiler hot but not boiling.
  3. Add remaining butter as sauce thickens, stirring constantly
  4. Remove from heat and add remaining ingredients.

Serve with broiled meat.

Makes 1 cup

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