Béarnaise sauce from Joy of Cooking (Complete Revision 1997) by Irma S. Rombauer and Marion Rombauer Becker and Ethan Becker

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

Accompaniments: Deviled boneless, skinless chicken breasts; Slow-roasted beef sirloin; Roasted filet of beef (High-temperature method); Roasted tenderloin of beef; Garlic-and-herb-roasted filet of beef

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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