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All of the recipes I see for Bearnaise call for a double boiler and seem too complicated. This is a very simple method that I have used dozens of times to turn out a Bearnaise sauce that is truly to die for. And, you can make it several hours ahead of time and simply reheat gently when it’s time to eat. Wonderful on a nice medium rare fillet mignon!
You can double this recipe with no trouble.
by Toniann Pasqueralle | This year, from September 21 to October 6, the world is celebrating Oktoberfest. To most (myself included...