It tasted a little too acidic at first by itself, but once we put it on the steaks it balanced out beautifully. But lowering the heat and vigorous whisking got it right back in shape. Don't let the heat get too hot like I did (best to keep on medium low) as it did start to break up. I whisked all other ingredients besides the butter together on the side, and then stirred that into the melted butter. I liked having it on the stove top so that I could constantly stir it, only a took a few minutes. ![]() I followed it very closely, except had to use dried Parsley instead of fresh, half & half instead of cream, and I made on the stove top. Wow - I can't believe I was finally able to make a Bernaise sauce from scratch! I don't know that this was full on restaurant quality, but WAY better than the packet and so much easier than traditional recipes.
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