Bernáise Sauce
By: Adriana Angelet
Published: Saturday, February 13, 2010 - 12:54pm

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.

About


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