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Chateaubriand for Two with Lobster Tails, Chateau Potatoes, and Bearnaise Sauce

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Source: Beef for All Seasons

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by: Stella

Reviewed: 10/28/2008

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Made this bernaise sause for a large party, quadrupling all the ingredients. Sauce broke after the addition of butter. Started again after throwing the fist sauce in the disposal, this time reducing the melted butter by 1/3. Sauce broke again!! It tasted delicious but it looked disgusting - like scrambled eggs. What is the right way to multiply the quantity of ingredients and still achieve the right result? Should I have reduced the butter even more??

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Reviews: 1 Viewing: 1 - 1

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