"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Sauce Bearnaise Recipe

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This recipe for Sauce Bearnaise, by , is from The Lelwica Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Marge Lelwica
Added: Tuesday, November 3, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 egg yolks
1 tsp. lemon juice
1/2 cup butter
1 tbsp. parsley
1/2 tsp. tarragon
1/2 tsp. tarragon vinegar

Directions:
Directions:
Mix egg yolks and lemon juice. Melt 1/4 c. chilled butter on medium heat, stirring constantly. Now add another 1/4 c. chilled butter until melted, stirring constantly. It becomes thick quickly. Do not over cook. Take off heat. Stir in the parsley, tarragon and tarragon vinegar. If not eaten right away, then chill until used.

 

 

 

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