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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Bernaise Sauce Recipe

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This recipe for Bernaise Sauce is from The Ledbetter Family Cookbook, 5th Edition, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 cup white vinegar
1 Tablespoon tarragon vinegar
1 Tablespoon shallots, finely chopped
1/2 pound melted butter
1 small sprig parsley, finely chopped
Dash cayenne pepper
3 egg yolks, beaten
Directions:
Directions:
Combine vinegars, shallots, and parsley. Cook on medium until mixture is reduced to 2/3 of its original volume. Cool slowly. Add 3 egg yolks, stirring constantly, alternating with melted butter, until the mixture becomes the consistency of heavy cream. Add a dash of cayenne pepper. If desired, add 1 teaspoon chopped tarragon leaves and additional chopped parsley. Serve with beef fondue.

 

 

 

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