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Matthews Bernaise Sauce

Quick, no cook Bernaise Sauce, made in blender.

Yield: 0 Servings Ready in 10 minutes

Cuisine: FrenchMain Ingredient: Eggs

(5, 1) 100% would make again (reviews)

Favorite 36 people favorited
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Servings          
Original recipe makes 0 Servings
3 egg yolks
1 stickButter; melted
1 tablespoonlemon juice
1 tablespoonWater
1 tspterragon (crushed)
5 or 6 shakes of salt
5 or 6 shakes of pepper

Matthews Bernaise Sauce Preparation

In a blender combine everything EXCEPT the melted butter. Blend for 30 seconds, then SLOWLY add melted butter, making sure the butter is NOT TOO HOT, otherwise it will cook the yolks. Once the butter is added blend for an additional 30 seconds. Refrigerate for a couple hours, or put in the freezer for just a little while in order to firm up the sauce.

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    • Calories Per Serving: 2921
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    Matthews Bernaise Sauce Reviews

    Give it a rating Would you make it again?   [please sign in to add your comment]
    [I posted this recipe.]
    3 years, 3 months, 3 days, 15 hours, 1 minutes ago

    Tags

    1. Sauce
    2. French
    3. Blender
    4. Eggs

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