Bernaise Sauce

Photo by Debbie Q.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 3 tablespoons White vinegar

  • 3 tablespoons White wine

  • 10 Peppercorns; crushed

  • 2 tablespoons Finely-chopped shallots

  • 1 tablespoon Chopped tarragon

  • 1 tablespoon Water

  • 3 Egg yolks

  • 1 cup Unsalted butter; melted

  • Salt; to taste

  • Freshly-ground black pepper;

  • 1 tablespoon Finely-chopped parsley

Directions

In a saucepan, combine the vinegar, wine, peppercorns, shallots, and tarragon. Bring the liquid to a boil and reduce to 1 tablespoon. Add 1 tablespoon of water. Cool. Add the egg yolks and whisk, over low heat (use a double-boiler), until frothy, about 3 to 4 minutes. In a steady stream, add the butter until the sauce thickens. Season with salt and pepper. Strain the sauce through a chinois and set aside. Garnish with the parsley leaves. This recipe yields about 1 cup of sauce.

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