Sauce Béarnaise from James Beard's New Fish Cookery by James A. Beard
- ground cayenne pepper
-
lemons
- Show all ingredients...
Where’s the full recipe - why can I only see the ingredients?
Accompaniments: Broiled butterfish; Broiled California whitefish; Broiled ling cod; Broiled pompano; Poached redfish; Poached red snapper; Broiled salmon; Poached salmon; Grilled sole; Fillets of sole St. Jacques; Sturgeon steak sauté meunière; Grilled tuna with various sauces; Poached tuna with various sauces; Poached carp with various sauces; Poached catfish; Pike pudding or mold; Poached pike; Poached trout; Poached whitefish; Scallops as an appetizer
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.
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