Bernaise sauce is a classic French sauce made from clarified butter, egg yolks, and white wine vinegar. It is typically served with steak or fish.
Serve with beef or fish, yield 1 1/2 cups (6 tbls per serving).
Combine vinegar, wine, pepper, scallions and tarragon in saucepan.
Cook over low heat until reduced to half, about 8 minutes.
Strain mixtureinto top of double boiler.
With wire wisk or rotary beater,beat in beatenegg yolks and salt.
Cook over hot water until thickened.
Beat in butter1-tbl at a time.
Stir over heat till creamy, about 1 minute.
Serve hot over beef or fish fillets.
Ingredients
Directions
Serve with beef or fish, yield 1 1/2 cups (6 tbls per serving).
Combine vinegar, wine, pepper, scallions and tarragon in saucepan.
Cook over low heat until reduced to half, about 8 minutes.
Strain mixtureinto top of double boiler.
With wire wisk or rotary beater,beat in beatenegg yolks and salt.
Cook over hot water until thickened.
Beat in butter1-tbl at a time.
Stir over heat till creamy, about 1 minute.
Serve hot over beef or fish fillets.
