Sauce Béarnaise

Preparation info

    • Difficulty

      Easy

Appears in

The Boston Cooking-School Cook Book

By Fannie Merritt Farmer

Published 1896

  • About

Method

To Hollandaise Sauce II. add one teaspoon each of finely chopped parsley and fresh tarragon.

Served with mutton chops, steaks, broiled squabs, smelts, or boiled salmon.