BEARNAISE SAUCE for use with chicken or steak

BEARNAISE SAUCE
Maynard Pittendreigh
Can be used with steak or chicken.

·        1 teaspoon minced onion

·        1 tablespoon white wine vinegar

·        2 egg yolks, beaten

·        2 tablespoons of heavy cream

·        1 ½ teaspoons lemon juice

·        1 teaspoon chopped parsley

·        ¼ teaspoon salt

·        1 pinch cayenne pepper

1.     Place butter in a medium glass bowl

2.     Melt in microwave for about 30 seconds.

3.     Whisk in onion, white wine vinegar, egg yolks, heavy cream and lemon juice

4.     Season with tarragon, parsley, salt and cayenne pepper. Mix well.

5.     Return to microwave and cook for 1 ½ minutes, or until thickened, stirring until smooth, every 20 to 30 seconds.