Making béarnaise sauce is a bit of a commitment. It is a child sauce of the mother hollandaise sauce, and although delicious, takes a bit of effort. But what if you could get the flavor with minimal fuss? Then, you would have this béarnaise compound butter. We're talking big French flavor with very little effort. And that's a win-win in my book! Steve and I love compound butters. I have posted our "go-to" garlic, chive, and parsley compound butter recipe. And though we still love it, I wanted to branch out and try something new. I ran across the béarnaise compound butter in Fine Cooking magazine and decided to give it a shot. It was an instant hit in our house. The beautiful thing about this compound butter is that it concentrates many aspects of the French sauce without ...
Béarnaise Compound Butter – The Flavor of Béarnaise Sauce without the Fuss
