Home › The Waldorf Kitchen › Bearnaise Sauce

Bearnaise Sauce

Beat the yolks of five eggs in a saucepan, and add one tablespoonful of butter and one pinch of salt; stir the eggs over a slow fire until they commence to thicken; then remove them and stir in two more tablespoonfuls of butter; continue stirring at the side of the fire until the butter is dissolved. Season the sauce with some chopped fine herbs and parsley, and pour in one teaspoonful of French vinegar. The sauce is then ready for serving.