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Bernaise Sauce Recipe

Yields1 ServingPrep Time10 minsCook Time30 minsTotal Time40 mins

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.

 ¼ c Vinegar
 ½ c Butter, melted
 ¼ c White wine
 3 x Egg, yolks
 1 ts Tarragon, dry
 ½ ts Salt
 1 tb Scallion, minced
 ¼ ts Pepper
1

Serve with beef or fish, yield 1 1/2 cups (6 tbls per serving).

2

Combine vinegar, wine, pepper, scallions and tarragon in saucepan.

3

Cook over low heat until reduced to half, about 8 minutes.

4

Strain mixtureinto top of double boiler.

5

With wire wisk or rotary beater,beat in beatenegg yolks and salt.

6

Cook over hot water until thickened.

7

Beat in butter1-tbl at a time.

8

Stir over heat till creamy, about 1 minute.

9

Serve hot over beef or fish fillets.