Lowney’s – Béarnaise Sauce

Ingredients

• 4 egg yolks
• ½ teaspoon salt
• cayenne
• 4 tablespoons oil (60ml) or butter (56g)
• 1 tablespoon tarragon vinegar
• 1 tablespoon hot water
• 1 teaspoon chopped parsley

Method

1. Mix yolks and water; add butter and set in a dish of hot water; stir constantly until mixture thickens; add seasonings and serve immediately.

Title

Lowney’s Cook Book

Author

Maria Willet Howard