Recipes
Bearnaise Sauce
A Great Sauce for Filet Mignon
2 Tbsp. vinegar
½ tsp. salt
1 Tbsp. water
1/4 tsp. paprika
1 tsp. fresh onion minced
½ Tbsp. fresh parsley, minced
4 large egg yolks
freshly ground black pepper
4 Tbsp. butter, melted
In top of double boiler, heat vinegar, water and onion. Allow to cool. Return to heat and add egg yolks, one at a time, stirring constantly until smooth. Gradually add butter and spices. Season with pepper to taste. Serve warm.
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