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Bernaise Sauce


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Bernaise Sauce 1 Picture


  • 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



Step 1

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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