Bernaise Sauce Great Chefs Recipe

1. 1

   Heat the butter in a skillet over a medium flame.

2. 2

   Don't burn the butter.

3. 3

   When the butter is completely melted, remove the skillet from the burner.

4. 4

   Place the egg yolks, lemon juice, Worcestershire sauce, red wine and cayenne pepper in the top of a double boiler.

5. 5

   The water in the bottom pan shouldn't touch the top pan and should be simmering, not rapidly boiling.

6. 6

   Using a wire whisk, beat the egg-yolk mix till it thickens and a sheen forms, approximately 3 min, but no more than 5 min.

7. 7

   In a slow, steady stream, begin adding the melted butter with a ladle, whipping it with a wire whisk.

8. 8

   Continue till all of the butter has been added.

9. 9

   Add in the Chablis and whip well.

10. 10

    The sauce should be light and fluffy.

11. 11

    In a small saucepan heat 1 Tbsp.

12. 12

    white wine and the tarragon leaves till the liquid evaporates.

13. 13

    Remove from the heat and add in to the sauce, mixing well.

14. 14

    Hold the sauce at room temperature till serving time.

* Per serving · 4 servings · Values may vary.

No additional tips available.