Bernaise Sauce Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1/4 cup: Vinegar,
1/4 cup: White wine,
1 tsp: Tarragon, dry
1 tbsp: Scallion, minced
1/2 cup: Butter, melted
3 each: Egg yolks,
1/2 tsp: Salt,
1/4 tsp: Pepper,
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp
Tags
Sauces