Sauce Bearnaise

Ingredients: 

5 egg yolks 

3 tablespoons 

butter 

salt 

Parsley 

vinegar  

Process:

• Beat 5 egg yolks in saucepan.
• Add 1 Tablespoon butter, salt.
• Stir over a slow fire until it starts to thicken.
• Remove from fire, stir in 2 tablespoons butter.
• Stir at side of fire until butter is dissolved.
• Season with chopped parsley and 1 teaspoon vinegar.

A famous sauce - good on steak. * Clearly the farm had a wood cook stove in the kitchen. I think the directions are easily enough translated into the modern stove language. I love Bearnaise on my steak, but only have steak once a month so I don't clog my arteries every time. I am curious about her using parsley and not tarragon. When I make it, it is made with tarragon.