This basic Béarnaise sauce is excellent for spooning over meat, fish or eggs.
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3/4 cup Land O Lakes® Butter, cut into 3 equal pieces
3 large Land O Lakes® Eggs (yolks only), well beaten
1/2 tablespoon lemon juice
1 teaspoon chopped fresh parsley
1 teaspoon chopped fresh tarragon
1 teaspoon chopped fresh chervil
*Substitute 1/4 teaspoon each dried herb.
Place 1 piece butter, egg yolks and lemon juice in top of double boiler. Cook over gently boiling water, beating with whisk constantly, 2-3 minutes or until butter is melted. Add second piece butter; continue cooking and beating 1-2 minutes or until thickened. Add remaining butter; continue cooking, stirring constantly, 1-2 minutes or until sauce is thickened and butter is melted.
Remove from heat; stir in all remaining ingredients.
If mixture curdles, add 1 1/2 tablespoons boiling water, beating constantly, until smooth.
Sometimes a sauce is what turns simple meat and vegetables or just a bowl of pasta into a special meal. It’s easy to expand your culinary repertoire just by mastering these basic sauce recipes.