Bernaise Sauce

By 12_34

Ingredients

• 1/4 c. white wine vinegar
• 1/4 c. dry white wine
• 3 Tbsp. minced shallots
• 1 Tbsp. chopped fresh tarragon
• 2-3 Tbsp. water
• 4 egg yolks
• 2 sticks unsalted butter, melted
• Juice of half a lemon, salt, white pepper, and cayenne pepper to taste

Details

Servings 2
Preparation time 20mins
Cooking time 20mins

Preparation

Step 1

Bring vinegar, wine, shallots, and tarragon to a boil in a small saucepan over medium-high heat. Boil until most of the liquid evaporates, about 5 minutes.

Off heat, add water, then whisk in egg yolks until frothy.

Gradually drizzle in butter, whisking constantly to incorporate. Sauce should be thick, but thin it with a little water if needed. If it is too thin, return it to low heat and whisk constantly until thickened.

Strain sauce through a medium-mesh strainer into a heatproof cup. Season with lemon juice, salt, white pepper, and cayenne. Serve immediately.