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"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

Bearnaise Sauce Recipe

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This recipe for Bearnaise Sauce is from A Collection of recipes from the files of Elizabeth Mosher, 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:  
2 Tab tarragon vinegar
1 chopped shallot
1 tsp dried chervil
1 tsp dried tarragon
2 egg yolks
1 stick butter softened
Directions:
Directions:
Bring tarragon vinegar, shallot, dried chervil and dried tarragon to a boil till vinegar evaporates. Off heat add 2 egg yolks and beat well. Return to low heat and stir till thick. Off heat add 1 stick soft butter and beat well.

 

 

 

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