Posted 12/15/2011 6:42:30 AM
I have been making the Bearnaise version of this for 30 years... From the beat up orange Betty Crocker cookbook that I got for a shower gift from my flower girl in 1976 ... Was so happy to find the recipe here as I have to bring the Bernaise to Xmas dinner. It is my signature sauce... Use fresh parsley, good white wine ( a bit for the cook too!) and quality dried tarragon. If it should curdle... Stove too hot... Plop an ice cube in the pan and stir vigorously til it's smooth, then discard what is left of the cube. Keepsi inthe fridge for a couple of days too....just warm slowly..