Bearnaise Sauce Recipe - Food Reference Sauce Recipes

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RECIPES > Sauces, Salsas, etc. > Hot & Warm Sauces pg 1 > Bearnaise Sauce >

BEARNAISE SAUCE

Antoine's Restaurant Cookbook by Jr. Roy F. Guste

Makes 1 3/4 cups.

1/4 cup minced white onion
2 tablespoons minced tarragon leaves
1/4 cup tarragon vinegar
2 tablespoons chopped parsley
1 3/4 cups warm Hollandaise Sauce

Put the onion, tarragon leaves and tarragon vinegar in a pot and reduce the liquid completely.

Cool slightly and blend in the Hollandaise Sauce.

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..Hot & Warm Sauces pg 1.. ..Agra Dolce (1904).. ..Almond Sweet Red Pepper Relish.. ..Anchovy Sauce.. ..Bearnaise Sauce (Basic Recipe).. ..Bechamel Sauce.. ..Bechamel Sauce, Antoine's.. ..Bechamel Sauce: Careme's & Modern.. ..Bechamel Sauce, Classic.. ..Bearnaise Sauce.. ..Bolognese Sauce.. ..Bordelaise Sauce, Quick.. ..Carmalized NY Bold Onion Gravy.. ..Cherry Sauce.. ..Chocolate Sauce.. ..Coney Island Hot Dog Sauce.. ..Cucumber & Tomato Toping.. ..Dried Cherry Relish.. ..Drunken Cherries.. ..Duxelles.. ..Garden Fresh Tomato Sauce.. ..Ginger Sauce.. ..Hollandaise Sauce.. ..Hollandaise, Key Lime Hollandaise.. ..Horseradish Sauce (1896).. ..Horseradish Sauce (1904).. ..Horseradish Sauce, Old Fashioned..

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