1/2 Cup
Earl and I both enjoy the tangy taste of Béarnaise sauce with vegetables such as asparagus, carrots and broccoli. We also like to have it at times with fish, eggs (especially poached eggs) and red meat, namely fillet mignon which are beef tenderloin steaks.
This recipe can easily be doubled.
I have read that you can successfully freeze and defrost Béarnaise sauce in ice cube trays or small ramekins, but I have never attempted to do it.
Ingredients
Directions