Bernaise Sauce

By Janes_kitchen

Ingredients

• 3 TBL white vinegar
• 3 TBL white wine
• 10 peppercorns, crushed
• 2 TBL finely chopped shallots
• 1 TBL chopped tarragon
• 1 TBL water
• 2 egg yolks
• 1 C unsalted butter, melted
• salt
• freshly grnd. black pepper
• 1 TBL finely chopped parsley leaves

Preparation

Step 1

in saucepan, combine vinegar, wine,
peppercorns, shallots & tarragon
bring liquid to boil & reduce to 1 TBL
add 1 TBL of water

add egg yolks & whisk, over low heat,
until frothy, abt 3-4 min

in steady stream, add butter until sauce
thickens

season w/ S & P

strain sauce through chinois & set aside
garnish w/ parsley leaves