Bernaise Sauce - BigOven 37249

Bernaise Sauce

Ready in 1 hour

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Try this Bernaise Sauce recipe, or contribute your own. "Butter" and "Sauces" are two tags used to describe Bernaise Sauce.


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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!

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