Sauce Béarnaise from James Beard's New Fish Cookery by James A. Beard
- shallots
- ground cayenne pepper
- lemons
- tarragon
- butter
- egg yolks
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.