Béarnaise sauce from Joy of Cooking (Sixth edition 1975) (page 359) by Irma S. Rombauer and Marion Rombauer Becker

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Shad roe timbale; Grilled lobster tails; Broiling fish; Fillet or tenderloin of beef; Broiled fillet steak; Pan-broiled steak; London broil or flank steak; Garnished English mixed grill; Chicken, veal or lamb patties 1; About liver; Cooking steaks

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute onions for shallots.

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