Bernaise Sauce

By KDHarmon

Ingredients

• 1/2 C white wine vinegar w/Tarragon
• 1/4 C dry white wine
• 1 shallot, finely chopped
• 1/2 tsp dried tarragon leaves
• 3 egg yolks
• 1 dash cayenne pepper
• 1 cube butter

Preparation

Step 1

Combine vinegar, white wine, shallot and tarragon leaves in small saucepan. Bringn to a boil, then reduce heat. Simmer uncovered about 10 minutes.

In the top of a double boiler, strain liquid. Set over hot, not boiliing water.

Beat egg yolks into a liquid, one at a time. continue to beat until mixture thickens. Add butter, one tablespoon at a time. Beat until sauce is thick and creamy.