Bernaise Sauce

By shauna

Ingredients

• 1/2 C. Butter, melted
• 5 Egg Yolks
• 1/2 tsp. Fresh Terragon, chopped
• 2 Tbsp. White Wine
• 2 Tbsp. Fresh Lemon Juice
• 2 Tbsp. Vinegar
• 1 Tbsp. Shallots, chopped

Preparation

Step 1

In a sm. saucepan, combine the vinegar, wine, terragon & shallots; simmer over med-heat till reduced to about 1 Tbsp. of liquid. Place egg yolks & lemon juice in stainless steel bowl set in a saucepan of hot but not boiling water. Add the reduced vinegar mixture. Using a wire whip, beat the mixture till thickened & frothy. Slowly begin to add the melted butter till blended & creamy. If the sauce becomes too thick to beat before the butter is all added, beat in about 1 Tbsp. warm water. Season to taste with salt & freshly ground black pepper. Serve with a steak cooked to your liking.