Sauce Bearnaise Recipe

Instructions

1. Put half a cup of butter into a small saucepan and rub to a cream, add a fourth of a teaspoon of salt, a dash of cayenne and the yolks of two eggs, and beat well, then stir in a tablespoon of lemon juice and gradually half a cup of boiling water.
2. Cook over hot water, stirring constantly until of a creamy consistency, add a teaspoon of finely chopped parsley and fresh tarragon and serve at once.

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