Homemade Bearnaise Sauce
  • 4 egg yolks
  • Juice of 1 lemon
  • ¾ lb of butter, melted
  • Salt and pepper to taste
  • ½ teas dried tarragon
  • 1 tbsp finely chopped shallots
  • 2 tbsp capers
  • ¼ cup fresh snipped parsley
  • 1 tbsp tarragon vinegar
  1. In the top of a double boiler, beat egg yolks and lemon juice; cook over very low heat, not letting the water boil at any point to keep the egg yolks from cooking.
  2. Add butter slowly, stirring constantly with a wooden spoon.
  3. Add salt, pepper and dried tarragon.
  4. Stir in the shallots and remaining ingredients, keeping warm in double boiler until serving time.
  5. Beat with a wire whisk just before serving to blend ingredients.
Recipe by Cooking With Mama at http://cooking-with-mama.com/2012/11/27/homemade-bearnaise-sauce/