Bearnaise sauce #2
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | teaspoons | Dried tarragon |
| 2 | tablespoons | Vinegar |
| ¼ | teaspoon | Dry mustard |
| 3 | Green onions; chopped | |
| 3 | Eggs | |
| 3 | tablespoons | Lemon juice |
| 1 | teaspoon | Salt |
| 2 | Or | |
| 3 | dashes | Red pepper |
| ½ | teaspoon | Worcestershire sauce |
| 1½ | cup | Melted butter (do not substitute) |
| ½ | cup | Wesson oil |
Directions
Mix tarragon and vinegar and let stand for 5 minutes. Add mustard and green onions. Blend eggs, lemon juice, salt, red pepper and Worcestershire sauce in blender on low speed. Combine melted butter and Wesson oil. Turn blender on high and add butter and Wesson oil mixture in a slow, steady stream. Add tarragon mixture and blend thoroughly. May be reheated in microwave oven.
Yield: approximotely 2 cups.
JO ANN DREW (MRS. TOMMY, JR.)
From <Traditions:ATasteoftheGoodLife>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .