BERNAISE SAUCE RECIPE - (5/5)

Bernaise Sauce Recipe - (5/5) image

Provided by DebbieQ

Number Of Ingredients 11

3 tablespoons White vinegar
3 tablespoons White wine
10 Peppercorns; crushed
2 tablespoons Finely-chopped shallots
1 tablespoon Chopped tarragon
1 tablespoon Water
3 Egg yolks
1 cup Unsalted butter; melted
Salt; to taste
Freshly-ground black pepper;
1 tablespoon Finely-chopped parsley

Steps:

In a saucepan, combine the vinegar, wine, peppercorns, shallots, and tarragon. Bring the liquid to a boil and reduce to 1 tablespoon. Add 1 tablespoon of water. Cool. Add the egg yolks and whisk, over low heat (use a double-boiler), until frothy, about 3 to 4 minutes. In a steady stream, add the butter until the sauce thickens. Season with salt and pepper. Strain the sauce through a chinois and set aside. Garnish with the parsley leaves. This recipe yields about 1 cup of sauce.