Bernaise Sauce Classique

By ltruitt

Fondue

Ingredients

• 1/2 pound butter, melted
• 1 T onion, choped fine
• 2 T shallots, chopped fine
• 1 1/2 t peppercorns, crushed
• 1/2 T dried tarragon, finely chopped
• 2 T tarragon vinegar
• 2 T water
• 3 egg yolks
• salt
• cayenne pepper

Preparation

Step 1

Combine onion, shallots, peppercorns, tarragon and vinegar in saucepan and cook over moderately high heat until liquid is reduced by two thirds. Remove saucepan from heat, and let mixture cool slightly. Combine egg yolks and water, beat and add to the mixture in saucepan. Cook the mixture over hot water, whisking or beating rapidly.

When the yolks begin to thicken, remove from heat, and add butter gradually, beating rapidly. Season to taste with salt and cayenne pepper. Be careful not to overcook this sauce or it will curdle.