Ben's Bearnaise Sauce Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Jun. 22, 2013
Really good with an entrecot steak. I didnt have fresh tarragon but I added it dry. I don´t usually rate but this recipe deserves it.
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Cooking Level: Expert

Home Town: Sunapee, New Hampshire, USA
Living In: Madrid, Madrid, Spain

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Reviewed: Mar. 4, 2013
This is my first rating, and I must say I've made quite a few of the recipes without taking the time to rate. This recipe deserves it! I made filet mignon oscar style. The sauce was the perfect companion for the combination of lump crab and asparagus with filet. Creamy and flavorful without over-powering the rest of the ingredients. Loved it!
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Reviewed: Feb. 20, 2013
It was very tasty, but seems like all egg yolk-based sauces, requires strict attention to the heating point of the yolk and whisking to avoid the separating. Even with, the separation is difficult to avoid. I wonder if adding the vinegar reduction after whisking the egg yolk and butter together, rather than before, would help prevent separation. It works better that way with my hollandaise sauce.
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Reviewed: Jun. 25, 2012
This was really good. I made it to go on some tenderloin steaks and everyone absolutely loved the sauce. I used the left over to jerry rig up some Eggs Benedict the next morning and really enjoyed it again.
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Reviewed: Dec. 10, 2011
Wow! So good and I don't have to use my blender. Had to use onion - no shallot - but all else the same. Love it!
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Reviewed: Sep. 18, 2011
I love it this way. A long time ago, I put a version like this into my super blender, it heats as you go...delicious. I love your way too. Good stuff.
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