“Just the mention of Béarnaise Sauce is enough to evoke the memory of culinary shame and frustration in many home chefs. The velvety egg-emulsion, based on the French Mother Sauce Hollandaise, has driven even experienced kitchen hands to distraction. We have all enjoyed the tangy, yellow, anise flavored sauce with brunch or over a steak in a restaurant, but the memory of all those broken, granular messes and all that wasted whisking has derailed many an ambitious menu.”
Read the rest of the story and the recipe over at my food blog, The Good Feast, on Country Roads Magazine.
The tea towel used in this photo is a lovely piece of hand-batiked fabric from Five O’Clock Crows, check out the link where you can buy their great products.