When my daughter Kim was a little girl she would make pretend bearnaise sauce in the bathtub with her toys. She would use her "Julia Child" voice. Her idea of a kid's meal in a restaurant was either the escargots or a lobster tail. The waiter was always amazed. Later her little friend introduced her to Spaghetti-O's. I still can't smell them without gagging.
Here's an easy bearnaise sauce recipe that doesn't require a double boiler or reducing the liquid. It's a variation of my easy hollandaise sauce (which I'll post later). It's fabulous with steak. I love eating at French bistros. One of my favorites is the Steak Frites (steak and fries) to say French fries would be redundant. It's always served with bearnaise sauce. Now you can have a little French bistro at home. Bon Appetit!
Easy Bearnaise Sauce
1 stick butter, cut up
1 T lemon juice
1 T tarragon vinegar (or white wine vinegar)
1 T minced fresh chives (here)
1/4 t salt
1/2 t dried tarragon
2 XL egg yolks
pinch pepper or cayenne
Combine all ingredients in a saucepan. Place over low heat. Whisk until the butter melts, then whisk constantly until thickened. Remove from heat.
tip: use the chives from you herb garden.
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