PeterLucas wrote on Thu, 8 May 2008 19:03:29 +0000 (UTC):

PeterLucas wrote on Thu, 8 May 2008 18:31:19 +0000 (UTC):

I like a large splodge of garlic butter on my steaks.

Can't argue with that!

A lot of places over here look at me like I'm crazy when I
ask for it!! They're used to people saying they want pepper
sauce, mushroom sauce or diane sauce........ which is
basically flavoured gravy.

Isn't Sauce Bernaise basically flavored butter? It is served
on Filet Mignon.

Quite a few ingredients go into Bernaise....... not just
butter.

http://www.taste.com.au/recipes/11483/bearnaise+sauce

I think Bernaise is more about the egg yolk, with the butter
just as a thickener.

It's not worth fighting about it. I never really liked it and
eating it would now be unwise. However, it's about 50% by weight
butter.

--

James Silverton
Potomac, Maryland

E-mail, with obvious alterations:
not.jim.silverton.at.verizon.not