Sauce Bernaise Recipe
A rich and creamy sauce made with clarified butter, egg yolks, and flavored with tarragon and shallots, perfect for enhancing your favorite meats and vegetables.
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Ingredients
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Sauce Ingredients
Method
Preparation Steps
- 1
Prepare the Butter
In a small saucepan, melt the unsalted butter over low heat until fully melted. Once melted, remove from heat and let it cool slightly.
- 2
Make the Reduction
In another saucepan, combine the finely chopped shallots, white wine vinegar, and dry white wine. Simmer over medium heat until the mixture reduces to about 2 tablespoons. Strain the mixture and set aside.
- 3
Whisk the Egg Yolks
In a heatproof bowl, whisk together the egg yolks and water. Place the bowl over a pot of simmering water (double boiler style).
- 4
- 5
Add the Reduction and Seasoning
Once the sauce has thickened, stir in the strained shallot reduction, chopped tarragon, salt, and freshly ground black pepper to taste.
- 6
Serve
Serve immediately, or keep warm over very low heat until ready to use.
