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|Bearnaise Sauce II|
"This deliciously creamy herb sauce is so simple to make the use of a microwave, but in case you do not have one, area your bowl over a pan of simmering water to heat it lightly. Excellent German recipe for Bernaise sauce. Great on steaks, chicken, veggies and fish."
- 1/four cup butter
- 1 teaspoon minced onion
- 1 tablespoon white wine vinegar
- 2 egg yolks, overwhelmed
- 2 tablespoons heavy cream
- 1 half teaspoons lemon juice
- 1 teaspoon dried tarragon
- 1 teaspoon chopped fresh parsley
- 1/4 teaspoon salt
- 1 pinch dry mustard
- 1 pinch cayenne pepper
|Prep : 8M||Cook : 4M||Ready in : 10M|
- Place butter in a medium glass bowl, and melt inside the microwave, approximately 30 seconds on High. Whisk in the onion, white wine vinegar, egg yolks, heavy cream and lemon juice. Season with tarragon, parsley, salt, mustard powder and cayenne pepper; mix nicely.
- Return to the microwave, and cook dinner for 1 1/2 mins, or till thickened, stirring till easy every 20 to 30 seconds.
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