Bernaise Sauce #2 Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
2 tbsp: White wine vinegar,
2 tbsp: Tarragon leaves chopped,
3 each: Egg yolks,
Salt and pepper to taste,
1/4 cup: Dry white whine or vermouth,
2 each: Shallots, minced
1/3 cup: Butter,
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp
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Other sauce