Bernaise Sauce Recipe

1. 1

   Combine wine, vinegar, shallots, dry herbs and pepper in a small saucepan.

2. 2

   Cook over low heat till the liquid has reduced to about half.

3. 3

   Strain and cold.

4. 4

   Put the egg yolks into the double boiler.

5. 5

   Beat till frothy.

6. 6

   Beat in vinegar mix.

7. 7

   Place pan over warm but not boiling water and don't let the water touch top pan.

8. 8

   Add in the butter slowly, about a teaspoonful at a time, beating contantly.

9. 9

   Add in additional pepper and a healthy pinch of salt if you like.

10. 10

    Stir in the fresh tarragon or possibly parsley before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.