Farmers Daughter Herbs

Bearnaise Sauce

2 egg yolks
3 tablespoons lemon juice
1/2 cup clarified butter
2 tablespoons white wine or
1 tablespoon white wine vinegar
1 tablespoon minced onion
l tablespoon chopped fresh tarragon
2 teaspoons chopped fresh parsley


Blend yolks & lemon juice in a  l qt.saucepan. Add butter. slowly cook, stirring constantly until it thickens. Do not boil. Stir in remaining ingredients. Serve over meat, fish, eggs, or ?(experiment with it.) This sauce is considered one of the 5 most useful sauces in the French repertoire.