Bernaise Sauce (for steaks)

Bernaise Sauce is great on steaks but also works well with other dishes such as fish or poached eggs. Enjoy!

Photo by Jo A.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1/4

    cup champagne or white wine vinegar

  • 1/4

    cup good white wine

  • 2

    tablespoons shallots, minced

  • 3

    tablespoons fresh tarragon leaves, chopped, divided

  • Kosher salt

  • Freshly ground black pepper

  • 3

    extra-large egg yolks*

  • 1/2

    pound (2 sticks) unsalted butter, melted

Directions

Put the Champagne vinegar, white wine, shallots, 1 tablespoon tarragon leaves, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a small saucepan. Bring to a boil and simmer over medium heat for about 5 minutes, until the mixture is reduced to a few tablespoons. Cool slightly. Place the cooled mixture with the egg yolks and 1 teaspoon salt in the jar of a blender and blend for 30 seconds. With blender on, slowly pour the hot butter through the opening in the lid. Add the remaining 2 tablespoons of tarragon leaves and blend only for a second. If the sauce is too thick, add a tablespoon of white wine to thin. Keep at room temperature until serving. Serve the Bernaise sauce on the side with steaks. Note: To make the sauce in advance, prepare an hour before serving and allow it to sit in the blender. Before serving, add 1 tablespoon of the hottest tap water and blend for a few seconds.

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