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Old 09-02-2014, 08:14 PM   #21
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Originally Posted by Aunt Bea View Post
I was pullin' yer leg!

It was a great idea to get the yolk and white back together again with a smidgen of butter.
Some days I'm not so quick.
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Old 09-02-2014, 10:48 PM   #22
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Originally Posted by taxlady View Post
Just use parsley or thyme. It still has the shallots, which Hollandaise doesn't have.
You're so right Taxi. Because I hate tarragon it doesn't mean I have to use it. Parsley or thyme sound like good choices.
The cooking cops won't raid my house for booting tarragon out of my sauce.

I bought a jar of pre made Béarniaise a long time ago, and it took me some time to realize why I hated it so much.........tarragon. Shudder...
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What to do with leftover Bearnaise? I found a very easy recipe for Bearnaise, [URL="http://ruhlman.com/2011/08/easy-bearnaise-sauce-recipe/"]Friday Grilling: Easy Bearnaise Sauce | Michael Ruhlman[/URL]. It makes about twice as much as we want for two steaks. I don't think I can cut the recipe in half. I don't think the immersion blender would work with half. Does anyone have any suggestions for something to do with the left over half? I don't think I can safely keep it in the fridge with the raw egg. I'm wondering if it can be cooked in some nice way. 3 stars 1 reviews
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