Easiest Bernaise Sauce Ever – a delicious recipe with tarragon vinegar, white wine, shallot, ground white pepper, tarragon leaf, safron threads. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Place vinegar, wine, shallot, saffron, pepper and tarragon in a saucepan over high heat and let boil until reduced to half.
2
Meanwhile place egg yolks in blender and whip until thick and frothy. (This can be started after vinegar mixture boils, while you wait for it to reduce)
3
Once the mixture is reduced, drizzle it into the running blender. Keep it running on high.
4
Melt the butter in the same saucepan, don't let it boil. Drizzle the butter into the blender in the same way you did previously with the vinegar mixture.
5
You'll see how as you add the boiling liquids the egg not only emulsifies but also cooks!
6
Taste and salt as desired.
7
Can be served immediately or kept in the blender while still running on low until cool and serve at room temperature.
624
kcal
Calories
61
g
Fat
2
g
Carbs
20
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 4 tablespoons tarragon vinegar, 4 tablespoons dry white wine, 1/2 cup roughly chopped shallot, 1/2 teaspoon ground white pepper*, and more.
Yes, Easiest Bernaise Sauce Ever falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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