Recipes > Sauces & Spreads > Quick Bearnaise Sauce
Beat the yolks with oil and water. Add boiling water and cook slowly until thick and smooth. Take from the fire, and add minced onion, capers, olives, pickles, and parsley and a little tarragon vinegar.
Print recipe/article only
The International Jewish Cook Book (1919).
Vintage Recipes © 2006-2017 LM Bornath | Hosted by JaguarPC