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Béarnaise Sauce |
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Print this Recipe * See note below. * Use Broiled Steak Or Ground Beef Patties With Sauces (see below) as the base for the following variation. Broiled Steak Or Ground Beef Patties With Sauces For steaks, cut at least 1-inch thick such tender cuts as T-bone, sirloin, rib, tenderloin, and porterhouse steak. Trim fat and slash edges at 1-inch intervals. Broil 1- to 1 1/2 -inch steaks 3 inches from heat; thicker cuts 4 to 5 inches from heat. Turn steak only once, using tongs. For steak 1-inch thick: 4 to 5 minutes on each side for rare; 6 to 7 minutes on each side for medium; 9 to 10 minutes on each side for well-done. Top with one of the following sauces or a square of real butter. For ground beef patties, form patties at least 1-inch thick. Broil, turning once, until desired doneness. Top with one of the following sauces. In blender, put 4 egg yolks, dash of cayenne pepper, 1 tablespoon chopped shallots or green onion, 1 tablespoon tarragon vinegar, 1/2 teaspoon salt, and 1 tablespoon chopped fresh parsley; blend well. Continue blending while slowly adding 1/2 cup melted real butter. Can be kept warm over boiling water in small saucepan. Béarnaise Sauce comes from the Cook'n Deluxe collection. Click here to order this CD or download this brand-name recipe set right now! Spaghetti Meat Sauce Béarnaise Sauce Creamed Chipped Beef Creamed Eggs On Toast Creamed Tuna On Precooked Rice Or Toast Creamed Vegetables On Toast Or Cornbread Maître d'Hôtel Butter Mandarin Orange Sauce Melba Sauce Mock Hollandaise Sauce Mushroom Sauce Pan Sauce Peanut Butter Sundae Sour Cream Sauce Spicy Cranberry Sauce Spicy Currant Sauce A Rich Sauce For Several Entrées |
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