Bernaise Sauce

Ready in 1h

Try this Bernaise Sauce recipe, or contribute your own.


1/2 ts Salt
1/4 ts Pepper
1/2 c Butter; melted
1 tb Scallion; minced
3 Egg yolks
1/4 c Vinegar
1 ts Tarragon, dry
1/4 c White wine

Original recipe makes 4



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 mixture into top of double boiler. With wire wisk or rotary beater,beat in beaten egg yolks and salt. Cook over hot water until thickened.Beat in butter 1-tbl at a time. Stir over heat till creamy, about 1 minute. Serve hot over beef or fish fillets.

Verified by stevemur
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Calories Per Serving: 533 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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