Bernáise Sauce


Photo: flickr user The Gifted Photographer
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Ingredients

1/4 cup water
2 tablespoons Tarragon vinegar
1 tablespoon minced shallots
2 Peppercorns, crushed
2 Tarragon sprigs, chopped
1 Parsley sprigs, chopped
2 Egg yolks
1 1/2 bars butter

Preparation

1
Melt butter and remove liquid solids to obtain clarified butter
2
Cook first 6 ingredients over direct heat until reduced by half.
3
Combine cooked vinegar and shallot mixture with the two egg yolks and 1.5 tablespoons of water and whisk until frothy. Place in double boiler and continue whisking for three minutes.
4
Slowly stream clarified the butter and continue whisking until thickened and well incorporated. Serve immediately.

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About

Bernáise sauce, a variation of Hollandaise sauce, is best served with beef, fish, and egg dishes.

Tags:

Sauces

Yield:

1.0 servings

Added:

Saturday, February 13, 2010 - 12:54pm

Creator:

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