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This recipe uses the following spices:

Mint Bearnaise Sauce


3 Tbsp. white wine vinegar
2 Tbsp. white wine
1 tsp. The Spice Hunter Mint Leaves, finely crushed
½ tsp. The Spice Hunter Muntock White Pepper
2 Tbsp. shallots
4 Tbsp. butter
3 eggs yolks
½ tsp. salt
1 tsp. parsley
½ tsp. The Spice Hunter Mint Leaves


Combine vinegar, wine, shallots, crushed mint leaves and pepper. Simmer 5 minutes. Strain, squeezing juice from herbs. Let liquid cool slightly. Melt butter slowly in top of double boiler. Add yolks one at a time, whisk until mixture thickens. Add vinegar mixture slowly into egg mixture. Whisk until thickened and remove from heat. Just before serving, blend in parsley and mint.