Bernaise Sauce

Ready in 1 hour

Try this Bernaise Sauce recipe, or contribute your own. "Butter" and "Sauces" are two of the tags cooks chose for Bernaise Sauce.

Tip: Another recipe with the exact-same name "Bernaise Sauce" ranks higher.


Are you making this? 
2 tb White wine vinegar
1/3 c Butter
1/4 c Dry white whine or vermouth
3 Egg yolks
salt and pepper; to taste
2 Shallots; minced
2 tb Tarragon leaves chopped

Original recipe makes 6 Servings



Combine vinegar, wine, shallots and tarragon in 2-cup glass measure. Microwave, uncovered, at high for 1 to 2 minutes or until boiling. Set aside to cool to lukewarm. Strain mixture into small bowl; whisk in egg yolks. In 2-cup glass measure or similar microwaveable bowl, melt butter at medium 40 to 60 seconds. Do not boil. Whisk egg yolk mixture into butter. Microwave, uncovered, at medium 30 to 90 seconds. Whisk every 15 seconds. Cook only until mixture starts to thicken. Season to taste with salt and pepper. Posted to recipelu-digest by molony on Feb 05, 1998

Calories Per Serving: 307 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

Date My private notes
Add your own private notes with BigOven Pro!

Recipe Links

Link in another recipe. What would you serve with this?

There are no reviews yet for Bernaise Sauce. Be the first to review it!

I'd rate it:

sign in to add your comment


Add unlimited recipes. Organize in custom folders. Find recipes for your diet. Try BigOven Pro Free