This is NOT Bernaise Sauce

kinda resembles smashed garlic new potatoes to me

That's what I thought upon a first glance.

This is bernaise sauce:





Not exactly what we're looking at in that first image, haha. I think someone scooped out of the wrong bowl...

Ordered a steak sandwich for dinner tonight at The Bristol-Prospect. The menu lists this item is served with bernaise sauce. What arrived on my plate with the sandwich is what is pictured. I asked the server if this was the bernaise sauce. He said yes.

This is NOT bernaise sauce. This is just sad.

Ed,

Very likely this is simply their culinary interpretation of bernaise sauce...Probably some kind of fusion thing incorporating southern (bacon grease) and eastern (soy sauce) influences. I would suspect that your amateur expertise with bernaise sauce does not qualify you to pass judgement on their interpretation.

I would suspect that your amateur expertise with bernaise sauce does not qualify you to pass judgement on their interpretation.

Wow. That was rather snide.

As a customer, I'll pass judgement (and have the right to pass judgement) on anything I order at a restaurant. Being a paying customer DOES QUALIFY. Yeesh.

Ordered a steak sandwich for dinner tonight at The Bristol-Prospect. The menu lists this item is served with bernaise sauce. What arrived on my plate with the sandwich is what is pictured. I asked the server if this was the bernaise sauce. He said yes.

This is NOT bernaise sauce. This is just sad.

Ed,

Very likely this is simply their culinary interpretation of bernaise sauce...Probably some kind of fusion thing incorporating southern (bacon grease) and eastern (soy sauce) influences. I would suspect that your amateur expertise with bernaise sauce does not qualify you to pass judgement on their interpretation.

I would suspect that your amateur expertise with bernaise sauce does not qualify you to pass judgement on their interpretation.

Wow. That was rather snide.

As a customer, I'll pass judgement (and have the right to pass judgement) on anything I order at a restaurant. Being a paying customer DOES QUALIFY. Yeesh.

obviously, youre not a golfer

I would suspect that your amateur expertise with bernaise sauce does not qualify you to pass judgement on their interpretation.

Wow. That was rather snide.

As a customer, I'll pass judgement (and have the right to pass judgement) on anything I order at a restaurant. Being a paying customer DOES QUALIFY. Yeesh.

Terri - you may have missed a while back - Steve was referring back to another thread where he spoke his mind about a new place's BBQ. Steve is a competitor on the BBQ circuit and his opinion was dismissed by a rep of said place as "amateur". He is not dissing Ed, he is poking a bit of fun.

I would suspect that your amateur expertise with bernaise sauce does not qualify you to pass judgement on their interpretation.

Personally I think it's hilarious. Great way to reference another thread!

Ah yes, the sarcasm drips from Steve's post like a chunky Bearnaise sauce...

As was said earlier, it is supposed be a compound butter. As one of the first cooks at the original Bristol, that was what we would serve, tightly rolled in wrap and sliced into half inch medallions for the steak sandwiches. . A lot of what was originally done right, like the cast iron skillets we used to cook the steak au poivre in, skillet fried potatoes, homemade soups, etc..is not quite the same these days. I still go once in a long while. I like the servers and managers, but it is nothing like the upscale, hip place, bistro concept it helped pioneer in Louisville many moons ago. Just saying.

I would suspect that your amateur expertise with bernaise sauce does not qualify you to pass judgement on their interpretation.

Wow. That was rather snide.

As a customer, I'll pass judgement (and have the right to pass judgement) on anything I order at a restaurant. Being a paying customer DOES QUALIFY. Yeesh.

Terri,

Oooops. I'm sorry...I should have put one of those little "winky" things on there so people would know I was just funning around. I'm pretty sure Ed got the joke.

Yep, Stevie, you could drive a truck through that reference!

Bill: Was it ever listed as Bernaise compound butter? HUGE difference between sauce and compound butter.

Aaron: That's what I'm talking about!!!!!!! Super pic!

I'm one of the least offendable, least picky restaurant diners around. I rarely have a harsh word to say BUT........I am a stickler for getting what is advertised, ordered and expected. Bernaise is a "mother" sauce. Simple execution with big dividends. It could have made the steak sandwich I ordered a thousand times better. I'm a fan of compound butters for certain presentations, they have their place. Just state it on the menu if it's a butter. I gave the server a pass. I asked him (nice kid, Jayson) if that was bernaise sauce. He said "yep". I asked him if he cooked. "No, but I can heat up a pizza". So, no reason to slam him for lack of food education/identification at The Bristol. They used to be a good place to get some decent food. The Garlic/Chicken/Spinach salad with Harry's dressing....outta sight! Brunch is usually very good. I'll pass on the rest.

Add a microwave and you'd have sauce!

Well, it's not a "mother", but it is a close relative.

Well, it's not a "mother", but it is a close relative.

The sauce from the Netherlands is under review.